Japanese Cotton Cheese Cake

Japanese Cotton Cheese Cake. A cake with a very light and soft texture. It’s suitable for an afternoon tea treat or even breakfast. Not too cheesy, not too creamy. Just nice.

Ingredients (Makes one 9″ cake):
  • 160g cream cheese
  • 25g butter
  • 120g milk
  • 40g flour
  • 30g corn flour
  • 4 egg (separated)
  • 1/8 tsp cream of tartar
  • 90g sugar
  • pinch of salt
1. Preheat oven at 160 Deg C. Grease and lined bottom of a 9″ springfoam pan. Wrap outside of the pan with double layer of heavy duty aluminum foil.
2. Sieve flour and corn flour in a bowl, mix well. Set aside.
3. Place cream cheese, butter and milk in a mixing bowl and stir over a double boiler until thick. Remove it from the heat.
4. Add in the flour mixture and mix until well combined. Add in the egg yolks and mix until well blended.
5. In a separate clean bowl, beat the egg whites until it’s foamy. Add in the cream of tartar, sugar and salt. Continue to beat until it reaches the soft peak stage.
6. Add the egg white mixture into the cheese mixture by 3 portions. Mix well.
7. Pour the cheese mixture into prepare pan. Bake in water bath for about 40-45 minutes or until a tooth pick inserted in and comes out clean.
8. Remove cake from oven, set aside to cool on a wire rack.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>