Japanese Cotton Cake

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I love cakes especially simple ones that doesn't need any icing and goes well with tea or coffee.

5 from 1 vote

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Course Dessert, Sweets and Desserts

Cuisine Japanese

Equipment

Ingredients

250 grams Cream Cheese
80 ml Corn Oil or canola oil
120 ml Milk
60 grams Corn Flour cornstarch / sifted
80 grams Caster Sugar
6 pcs Eggs separate yolks and whites
40 ml Lemon Juice
120 grams Caster Sugar

Instructions

First preheat oven at 150 degree C and put a tray of water below the level where you want to put the cakes.
Melt cheese with milk and oil in a double broiler, whisking until you get a smooth batter.
Beat egg yolks and the 80g of sugar until smooth and add lemon juice.
Slowly add cream cheese to the mixture.
Add corn flour using the lowest level of speed on the mixer until well combined.
Next beat up egg whites on high speed and add spoonfuls of the 120g castor sugar until you get a firm peak of the egg white.
Add ⅓ of the eggwhite batter into the cheese mixture and gently fold until combined.
Repeat with another ⅓ until all is used up.
Scoop into cupcake papercups or use muffin cups like me as I have ran out of cupcakes papercups.
Fill batter almost to the brim.
Bake the cakes for 50 to 55 minutes (depending on the size of your cups) or until the cakes are nicely browned.
Remove from oven, take a few pictures for posting in blog if you like, and then dig in! ( that's just what I did, Jeannie :)

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