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Japanese Cotton cake




Icing sugar

to taste

Vanilla bean

8 oz

Iodized salt

2 oz

Baking powder for desserts

5 oz


30 oz

Full fat milk

60 oz


3 unit


20 oz

Type 00 wheat flour

40 oz

White sugar

110 oz

Philadelphia spreadable cheese

180 oz

Desserts from Italy

Japanese Cotton cake

Japanese Cotton cake

vegetarian with gluten with eggs with lactose

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Japanese Cotton cake

Cake softer and tasty

Japanese Cotton cake step 1

step 1

The sweet is proportional to a 20 cm diameter cake. The cake must be cooked in a maria bath, so it is necessary to prepare the pie in the proper way, to prevent the water from coming into contact with the sweet

Japanese Cotton cake step 2

step 2

Inner lining: place the baking paper on the bottom and the sides of the pie

Japanese Cotton cake step 3

step 3

Outside trim: Take three aluminum foil, put one over the other, scattering them, put the cake in the center and adhere the aluminum well to the edges, up to the top edge, leaving no spaces

Japanese Cotton cake step 4

step 4

Fund 30 g of butter and let it cool.

Japanese Cotton cake step 5

step 5

In a bowl mixes spreadable cheese, lukewarm milk, vanilla seeds and salt and whiskers mix well so that the compound is smooth and homogeneous

Japanese Cotton cake step 6

step 6

Then add the yolks and melted butter

Japanese Cotton cake step 7

step 7

Place the flour, corn starch and yeast and add them to the compound, taking care to amalgamate well

Japanese Cotton cake step 8

step 8

Apart from the albumies. Begin to mount them at low speed, increasing it gradually until the albumies have quadrupled the initial volume

Japanese Cotton cake step 9

step 9

Add the sugar a little at a time and continue to assemble. You will have to get a well-mounted meringue but soft, not soda as when preparing meringues

Japanese Cotton cake step 10

step 10

To understand this he raises the whip and looks at the beak on the whip: it should be soft and not rigid

Japanese Cotton cake step 11

step 11

Switch on the oven in a static mode at 155 ° C and in a 1 liter water boiler.

Japanese Cotton cake step 12

step 12

Amalgamas the albumens mounted on the compound, little by little, incorporating them gently from the bottom up

Japanese Cotton cake step 13

step 13

Pour the compound into the cake

Japanese Cotton cake step 14

step 14

Place the cake inside a larger one (24 cm) and pour the hot water inside the 24 cm cake and in the outer pan / baking tray, up to half a pie, for baking maria

Japanese Cotton cake step 15

step 15

Bake and cook for about 60 minutes: after 60 minutes, before baking, check cooking with the stitch proof.

Japanese Cotton cake step 16

step 16

In my case, it took 70 minutes to get a clean dough.

Japanese Cotton cake step 17

step 17

The surface of the sweet must color homogeneously to become golden. Do not open the oven door abruptly; sweetness is likely to sag. Rather leave it 10 minutes longer.

Japanese Cotton cake step 18

step 18

After checking the cooking, turn the oven off but let the cotton cake cool in the oven with the slit open door.

Japanese Cotton cake step 19

step 19

Once cool, take it out of the oven, free it from the cake and paper oven. Place it on a plate and place it in the fridge for at least 4 hours before tasting it.

Japanese Cotton cake step 20

step 20

Before serving it, sprinkle it with the icing sugar. The cake is stored in the fridge for three to four days.

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