Cotton cake

Cotton cake, also known as Japanese cotton cheesecake or soufflé cheesecake, is a lighter, fluffier version of traditional cheesecake. It’s characterized by its soft, airy texture, making it feel almost like a cloud. The key to its texture is the technique of folding in whipped egg whites, which creates a delicate, mousse-like consistency. This cake is perfect for those who love cheesecake but want something a bit lighter.

Cotton Cake Recipe

Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1.5 hours
Servings: 8-10 slices

Ingredients:

• 1 cup cream cheese (softened, about 8 oz)
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 4 large eggs, separated
• 1/4 cup sugar (for egg yolks)
• 1/4 cup sugar (for egg whites)
• Pinch of salt
• Powdered sugar, for dusting (optional)

Instructions:

Step 1: Prepare the Cake Pan

1. Preheat the oven: Preheat your oven to 325°F (165°C).
2. Prepare the pan: Line a 9-inch round cake pan with parchment paper. You can also line the sides of the pan with parchment paper to ensure the cake rises evenly. For extra insurance, you may want to use a springform pan, though a regular cake pan works fine.

Step 2: Prepare the Cheese Mixture

1. Melt the butter and cream cheese: In a medium saucepan, combine the cream cheese, milk, and unsalted butter. Heat over medium heat, stirring occasionally, until everything is melted and smooth. Make sure it doesn’t boil, just melt gently. Remove from heat and stir in vanilla extract.
2. Add dry ingredients: Once the cream cheese mixture is smooth, sift in the all-purpose flour and cornstarch. Stir well to combine, creating a smooth batter.

Step 3: Mix the Egg Yolks and Whites

1. Prepare the egg yolks: In a separate bowl, whisk the egg yolks with 1/4 cup sugar until the mixture turns pale yellow and thickens slightly.
2. Combine egg yolks with cheese mixture: Gradually whisk the egg yolk mixture into the cream cheese mixture, ensuring it is well incorporated.
3. Whip the egg whites: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining 1/4 cup sugar while continuing to beat the egg whites until stiff peaks form. This will take about 3-4 minutes on high speed with a hand mixer or stand mixer.

Step 4: Fold the Mixtures Together

1. Fold the egg whites: Gently fold about 1/3 of the whipped egg whites into the cheese mixture. Use a spatula and fold in a gentle motion to avoid deflating the whipped egg whites. Once that is combined, add the remaining egg whites in two more additions, folding gently after each addition.
2. Be gentle: The goal is to keep the batter airy and fluffy, so be as gentle as possible while folding. The batter should be light and have a mousse-like consistency.

Step 5: Bake the Cake

1. Prepare the water bath: Place the cake pan in a large, high-sided pan (such as a roasting pan). Carefully pour hot water into the outer pan, creating a water bath. The water should reach about halfway up the side of the cake pan. This helps the cake bake evenly and prevents it from cracking.
2. Bake the cake: Place the cake pan in the oven and bake for 60-70 minutes. The cake should be golden on top, and when you gently shake the pan, it should not jiggle too much. You can test the cake by inserting a toothpick—it should come out mostly clean, with a slight crumb on it.
3. Cool the cake: Once baked, turn off the oven, crack the oven door slightly, and let the cake cool for 10-15 minutes. After that, remove the cake from the oven and let it cool completely at room temperature. The cake will shrink slightly as it cools, which is normal.

Step 6: Serve the Cake

1. Remove from pan: Once the cake has cooled, carefully run a knife around the edges to loosen it from the pan. If you used a springform pan, remove the sides carefully.
2. Dust with powdered sugar: Before serving, you can dust the top of the cake with powdered sugar for a finishing touch.
3. Serve: Slice and serve the cake at room temperature or chilled. The texture will be incredibly soft and airy, with a slight creamy tang from the cream cheese.

Tips for Success:

• Cream cheese temperature: Make sure the cream cheese is softened before using. If it’s too cold, it can cause lumps in the batter.
• Whipping egg whites: Be sure your mixing bowl and beaters are completely clean and free of any grease when whipping the egg whites. Any grease will prevent them from reaching stiff peaks.
• Water bath: The water bath ensures the cake bakes evenly, preventing the top from cracking. Make sure to add hot water to the roasting pan to prevent sudden temperature changes.
• Don’t overmix: When folding the egg whites into the batter, be careful not to deflate them. The lightness of the egg whites is what makes the cake fluffy and airy.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It may lose a bit of fluffiness, but it will still be delicious.

Nutritional Information (Per Slice, based on 10 servings):

Calories: 230 kcal
Protein: 6g
Carbohydrates: 13g
Sugar: 7g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 160mg
Calcium: 6% of the Daily Value (DV)
Iron: 4% of the DV

Conclusion:

This Cotton Cake is a light and fluffy take on the traditional cheesecake, offering a delightful, melt-in-your-mouth texture that’s perfect for any occasion. Whether you’re serving it as a dessert for a special dinner or enjoying it with a cup of tea, this soft, airy cheesecake will impress everyone. Enjoy every bite of this Japanese-style soufflé cheesecake!