Introduction: Imagine a cake so soft, it melts in your mouth like a cloud. The Japanese Cotton Cheesecake, often hailed as the softest cake in the world, is known for its incredibly light and airy texture. This delicate cake combines the rich flavor of cheesecake with the fluffiness of a sponge cake, creating an irresistible dessert. Follow this step-by-step guide to create the ultimate soft and dreamy cake.
Ingredients:
For the Cake:
- 250 grams (8.8 oz) cream cheese, softened
- 50 grams (1.7 oz) unsalted butter, softened
- 100 ml (3.4 fl oz) milk
- 60 grams (2.1 oz) cake flour
- 20 grams (0.7 oz) cornstarch
- 6 large eggs, separated
- 140 grams (5 oz) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Water Bath:
- Boiling water
Instructions: