by: Lina

Japanese cake recipe.

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Japanese cake recipe.

Okay, I have to confess — the first time I tried this Japanese sponge cake, I was completely blown away by how ridiculously light and fluffy it was, like biting into a cloud! It’s not your typical dense cake; it literally melts in your mouth. This cake, also known as “Japanese cotton cheesecake,” somehow manages to balance sweetness with a subtle tang that’s just delightful. If you’ve ever thought cakes couldn’t get lighter than angel food, trust me, this one changes the game. I can’t wait for you to try it because it’s surprisingly easy to make, and it turns your kitchen into this cozy little haven filled with the most enchanting, buttery aroma. Ready to impress everyone with a soft, bouncy, and irresistibly moist cake? Let’s dive in!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes

Ingredients

For the Main Dish:

  • 7 large eggs, separated
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 cup cake flour (or all-purpose flour sifted)
  • 2/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp cream of tartar (or 1/2 tsp lemon juice as a substitute)
  • Pinch of salt

How I Make It

Step 1:

Preheat your oven to 320°F (160°C) and prepare an 8-inch round cake pan by lining it with parchment paper on the bottom and greasing the sides lightly. This cake loves a gentle environment, so a water bath will be our baking buddy—just fill a larger pan halfway with hot water to create steam and keep the cake super moist.

Step 2:

In a bowl, whisk the egg yolks, milk, and melted butter until well combined and smooth. Next, sift in the cake flour and a pinch of salt and gently fold it in. You want to mix just enough to avoid lumps but keep the batter airy.

Step 3:

In a separate, clean bowl, beat the egg whites with cream of tartar until soft peaks form. Slowly add the sugar, a tablespoon at a time, while continuing to beat until you get stiff, glossy peaks. This meringue is what makes the cake so delightfully fluffy!

Step 4:

Gently fold about one-third of the meringue into the egg yolk mixture to lighten it up. Then carefully fold in the rest in two parts, trying not to deflate all the air we worked so hard to whip in. A light hand is key here!

Step 5:

Pour the batter into your prepared pan and tap it lightly on the counter to release any big air bubbles. Place the cake pan in the water bath and bake for about 50 minutes until the cake is golden and a toothpick inserted comes out clean.

Step 6:

Once baked, turn off the oven and leave the cake inside with the door slightly open for about 15 minutes. This slow cooling helps prevent cracks. After that, remove and cool completely on a wire rack before gently removing from the pan. The texture at this point? Ridiculously soft, bouncy, and perfect!

Variations & Tips

  • Swap lemon juice for orange or yuzu for a citrus twist in flavor.
  • Add a small teaspoon of vanilla extract to the yolk mixture for extra aroma.
  • For a richer cake, gently fold in 2 oz of cream cheese with the yolk mixture before combining the meringue.
  • If your meringue isn’t forming stiff peaks, make sure no yolk is in your whites and the bowl is perfectly clean and dry.
  • Don’t skip the water bath; it’s what keeps this cake so moist and prevents it from cracking.
  • Use cake flour if possible; it will yield a softer crumb than all-purpose flour.

How I Like to Serve It

I love serving this delicate cake with a dusting of powdered sugar and a side of fresh berries for a light dessert. It’s perfect after a comforting dinner or with a cup of green tea in the afternoon for a little calming treat. During springtime, a drizzle of matcha glaze adds a vibrant color and subtle earthiness that really complements the mild sweetness.

Notes

  • Store leftover cake in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.
  • If you want to reheat, pop slices in the microwave for 10-15 seconds to revive softness without drying it out.

Closing: This Japanese sponge cake always works its magic—with its cloud-like texture and gentle sweetness, it’s a little slice of homemade happiness every time.


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