I finally created time to start a mini Youtube series called “Test Kitchen” in which I attempt to make foods from around the world for the very first time and see whether it is a success of fail. Filming this video was extremely difficult because I am certainly uncomfortable with being on camera but somehow I convinced myself to go ahead and post it.
In episode 1, I attempt to make one of my favorite desserts.. Japanese Cotton Cake.
And because this recipe was a success (I got lucky!), I am posting the exact recipe I followed. The recipe is adapted from Katherine Kwa at https://www.youtube.com/channel/UChcB3_gYZR2ps0vHiHOpNrQ.
I had a ton of fun shooting this video and cannot wait to make more food in the future. If you would like me to make something for the very first time, please leave a comment!
Japanese Cotton Cake
yield: 9 x 2 in. springform pan
- 6 eggs
- 1/2 c. all-purpose flour
- 2 heaping T. cornstarch
- 5 T softened butter
- 100 mL milk
- 1/8 tsp. cream of tartar
- 1/2 c. granulated sugar
- Preheat oven to 305 F and line a springform baking pan with parchment paper. Create a water bath around the springform pan with a larger baking pan.
- In a large bowl, melt butter and milk in a microwave for about 30 sec and mix until evenly incorporated.
- Separate 5 egg yolks from their egg whites and place egg whites in a large bowl. Crack the last full egg into the bowl with the egg yolks.
- Using a hand mixer, beat the egg whites until stiff peaks form. Add sugar during beating in batches of 3 and add cream of tartar halfway through the process. This process can take around 10 min.
- Using a sifter, sift the all-purpose flour and cornstarch into the milk and butter mixture and mix until combined.
- Carefully fold in the egg white meringue into the milk, butter, flour mixture in batches of 3 and fold until evenly incorporated.
- Bake in the oven for 80-90 min. until the cake is golden brown on top.
- Take the cake immediately out of the oven and remove from the pan. Allow the cake to cool at room temperature for at least an hour.
Feel free to refrigerate the cake before eating or eat immediately. Top with some whipping cream or enjoy with tea and coffee. This cake is fluffy and absolutely delicious… I promise you will fall in love with this cake and impress your friends/family.
I purchased a store bought sponge-cake and compared the two.
The two were very similar in appearance, with a pale yellow color and a light browning on the top. The store bought cake was drier and fluffier than the homemade one whereas the homemade one was more moist and fluffy on the upper half but slightly dense on the bottom. However, I enjoyed the dense bottom on the homemade cake as it created a sort of crust and overall, I found the homemade cake to beat the store-bought cake because it was more moist and had the “crust” at the bottom.