- Prepare the Oven:
- Preheat your oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Melt and Combine Ingredients:
- In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
- Mix Dry Ingredients:
- Sift the cake flour and cornstarch together. Add them to the cream cheese mixture and whisk until smooth.
- Add Egg Yolks and Flavorings:
- Add the egg yolks, lemon juice, and vanilla extract to the mixture. Whisk until smooth and well incorporated.
- Beat Egg Whites:
- In a separate, clean bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing the speed to medium-high. Beat until soft peaks form.
- Fold Egg Whites into Batter:
- Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until fully incorporated. Be gentle to maintain the airy texture.
- Prepare for Baking:
- Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in a Water Bath:
- Place the cake pan in a larger baking dish. Carefully pour boiling water into the larger dish, filling it to about halfway up the sides of the cake pan.
- Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool the Cake:
- Turn off the oven and leave the oven door slightly open. Let the cake cool in the oven for about 15 minutes to prevent it from shrinking too quickly.
- Remove the cake from the oven and the water bath. Let it cool completely in the pan on a wire rack.
- Serve and Enjoy:
- Once cooled, gently remove the cake from the pan. Dust the top with powdered sugar if desired.
- Slice and serve your incredibly soft Japanese Cotton Cheesecake. Enjoy its melt-in-your-mouth texture and delightful flavor.
Conclusion: The Japanese Cotton Cheesecake is the epitome of a soft and fluffy cake, offering a unique combination of cheesecake richness and sponge cake lightness. Perfect for any special occasion or as a delightful treat for yourself, this cake is sure to impress with its delicate texture and refined taste. Give it a try and experience the softness that has captivated dessert lovers worldwide!
Pro Tips:
- Ensure all ingredients are at room temperature for smooth mixing and better incorporation.
- Be gentle when folding the egg whites into the batter to maintain the cake’s airy texture.
- For an extra touch, top the cake with fresh berries or a light berry compote before serving.
Indulge in the magic of the softest cake in the world and savor every tender bite!