Japanese cotton cheese cake is very soft and light like cotton. Its so spongy and something to look for. It has a kind of tangy flavour with a texture of a soufflé.
These cakes are very expensive to buy due to the labour charges . But if you do it by your self it will be the best cheese cake ever for a cheaper price too.. This cheese cake is completely different form the western cheese cakes.
When you work with egg whites make sure to beat until it holds the shape or the soft peak only. If you beat longer it goes stiff and make harder to mix and the whole cake will go wrong. Adding cream of tartar in to egg whites helps to stabilise the egg whites. If you have no cream of tartar don’t worry or replace it with a drop of vinegar. Vinegar gives the same effect as the cream of tartar.
The other steps are so easy and simple. You can use potato flour instead of corn flour too.
- 150g Caster sugar
- 6 Egg yolks
- 6 Egg whites
- Pinch salt
- 1 Tbsp. Lemon Juice
- Pinch Cream of tartar (optional)
- 100ml Milk
- 20g Corn Flour
- 60g Plain Flour
- 50g Butter
- 250g Cream cheese
- Prepare a baking tray (23cm x12cm)
- Put water in to a pot.
- Put a Pyrex or even a stainless steel bowl on it.
Add cream cheese and butter with the milk and leave to simmer. Make sure to whisk. Take out and leave aside.
- Whisk the egg whites adding sugar and cream of tartar bit by bit until it comes to a soft peak. If you don’t have any cream of tartar omit that.
- In to the melted cream cheese mix add the egg yolks and mix well. Then sift the flours in to it.
- Mix folding the flours and lemon juice with the cream cheese mix.
- After add the mixed cheese mix in several batches to the egg whites and fold well as described in the video.
- Pour the mixture in to well prepared baking pan and bake on 200c about 10 minutes and reduce the temperature to 135c and bake until a skewer inserted comes out clean.
Cool in tray 5 minutes and cool on a wire rack after taking out.