Japanese Cotton Cake Super Soft Sponge Cake

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Cotton cake.

We’ve Manga and Anime and Naruto and Ramen and Mirin floating about in our house daily.

That’s Japanese to me. All I know is that the Japanese style of drawing Is called manga, animation in that form is anime and Naruto is an action figure. And somewhere Japanese Cotton Cake also figures.

All this knowledge is courtesy sweet child who is currently obsessed with Naruto and all things Japanese. He’s even swearing in Japanese, for God’s sake… I don’t even want to know from where he’s getting educated.

So that’s why it’s #momofteen #drivingmecrazy these days. And when I ask him ,he says “You know nothing, Jon Snow.”

That’s how the cookie crumbles here.  Sweet child asked me to make this cake for him because there is only 70 GM’s of fat in the entire cake.

So I was totally intrigued. Now the Japanese Cotton Cake is not necessarily pink and blue, but I just like. Little color on my plate. You should of course , omit the colors.

Now we had some of this softer than soft cake naked, just like that.

Then some slices needed fruit compote and sauce. Then I also brushed a slice with butter and pan fried it and topped it with ice cream and salted caramel sauce.

Sortof like a cake french toast .

Whatcould I do?

It was raining like mad and I couldn’t sleep and I was craving something sweet. Somedays you should indulge your sweet tooth too. 

After much searching for an easy recipe ,I found a castella cake and a Japanese cheese cake. Now I combined the two and made what was essentially a genoise,only adding hot oil. Since I made this cake over two months ago, I’ve not been able to track the you tube links… But as soon as they pop up ,I will. Oh and I have made it again. 

So I found that this is a Perfect cake for a dessert base. The next dessert cake I make will have this Cotton Cake as the base. It may look complicated, but honestly, it’s just a matter of following the steps and steaming the cake… Baking it in a pan filled with hot water.

So there’s no crust to trim and you can even make a Tiramisu with this cake as a base instead of the Saviordi biscuits. The possibilities are endless. I’m giving you a naked cake… Fashion it and make a masterpiece out of it.

Start with the eggs.

Separate the eggs. The yolks in a small bowl and the whites in a large bowl .

Measure out the flour and sugar . Pour exactly the amount of oil in a glass jar and microwave 2 minutes on high. If you don’t have a Microwave, place the oil in a CLEAN, steel saucepan and heat . Not boiling point or anything, just hot. Should not be smoking hot. 

Turn on the oven to preheat and place a pot of water to boil.

Line your baking tin ,(I used an 8inch spring form cake tin) with parchment paper to higher than your pan. On the outside wrap aluminum foil like you wrap for cheesecakes.

Take a piece of Al foil and double it .

Place the tin on the foil and lift the foil to cup around the tin and tighten with your hands

This is a loose bottom pan . We don’t want water getting in the cake batter.

You do need a springform pan otherwise it will become difficult to unmould this cake as it is extremely delicate. So if you haven’t invested in an springform Pan yet there are millions available on Amazon.

Pour the hot oil into the flour and mix well.

Now slowly whisk in the milk.. the mixture may get thick but don’t worry. Now add in the the egg yolks, mix well and set aside.

Add the vanilla essence too.

With super clean egg beaters, whisk egg whites, sugar and the cream of tartar till soft peaks form.

Now with a spatula remove some beaten egg whites and gently mix into the yolk mixture. You are now bringing air into the batter. In 2 more parts slowly cut and fold the egg whites ensuring you don’t totally deflate them.

Separate the batter into 3 bowls and add two drops of food colour each. Make sure you choose absolutely contrasting colours because my blue and purple almost merged. I would suggest blue, pink and maybe a Yellow or green for three distinct colours. The coloured cake will not rise as high as compared to the uncoloured cake. So choose wisely.

Now if you are not colouring your cake pour the batter into the prepared tin and place it on the baking tray and slide the train to the oven. Now carefully pour the hot water onto the tray to up to an inch and close the oven door reduce the temperature to 150 degrees and bake the cake for at least 55 to 60 minutes.

Resist all temptations of checking if your cake is baked do not open the oven door before 55 minutes or half of the cake will sink like the Titanic.

If you want a brown crust then in the final to 3 minutes Turn on the top rod to Grill mode so that the top gets coloured.

You do not need to insert a skewer to check if the cake is made.  The cake would have moved away from the edges shrunk a little and looks totally like a sponge. Now bring it out , remove it from the water birth and place it on the wire rack. You need to wait until the cake cools totally before you can unmould it.

Once the cake is cooled place a round of parchment paper on the top of the cake so that you accidentally don’t spoil the cake. Remove from the tin and peel off the paper.


The softest cake ever.

Place on your serving dish or simply cut into it and enjoy it as you will. This is possibly the softest cake ever, even softer than a genoise. A genoise always has a crust which needs to be trimmed. So this cotton cake eliminates the need for trimming the cake. This cake cannot take too much weight . It is maybe two layers or three layers and cannot be used as a tiered cake. It’s also very moist so does not need a soaking syrup either.

Do try it out ….sometimes desserts can also be low in calories.

Japanese Cotton Cake
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  1. 100 gm Cake flour
  2. 6 eggs separated
  3. 70 mils vegetable oil
  4. 70mils milk
  5. 100 gms sugar
  6. 1 pinch cream of tartare or 5 drops lemon juice
  7. 1 tsp vanilla essence
  8. Gel food colour as needed
  1. Preheat oven to 180°C and prepare the baking tin with parchment paper and a double sheet of aluminium foil outside.
  2. Set a pan of water to boil .
  3. Microwave oil on high for 2 minutes or heat in a clean steel saucepan till hot, not smoking.
  4. Sift cakeflour into a medium sized bowl.
  5. Separate eggs placing whites in a clean large bowl.
  6. Into the cake flour whisk in the hot oil.
  7. Now mix in the milk and vanilla essence.
  8. The mix may get thick. Add the egg yolks and mix well.
  9. Set aside.
  10. Now add the cream of tartare to the egg whites and begin whisking the whites.
  11. Add sugar gradually and whisk till soft peaks form.
  12. Now fold 1 spatula full whites into yolks and cut and fold to lighten the batter.
  13. Cut and fold remaining whites in two parts into the batter.
  14. Pour tye batter into the cake tin and place on baking tray.
  15. Slide into the oven and then pour boiling water upto an inch of the tin.
  16. Close the oven door and open only after 55 minutes.
  17. The cake is done when it has shrunk away from the sides. Wait another 3-4 minutes and remove tin carefully from the oven.
  18. Place on wire rack ,cool and then unmould.
  19. Serve with cream or fruit compote or sauce.
  20. Or convert into a decadent dessert.
  1. To make cake flour, sift 2 cups all purpose flour in a large bowl. Remove 4 tbsp of flour and instead add cornflour or corn starch.
  2. Mix well and sift again.
  3. Store in a glass jar for use.
  4. Split the cake in two .
  5. Place in a bowl. Soak with coffee srup. Top with custard cream and tope with teh second layer. Repeat.
  6. Dust with cocoa powder.
  7. Chill and proudly serve your tiramisu.
Adapted from Adapted from castella cake and japanese cheesecake recipe
Adapted from Adapted from castella cake and japanese cheesecake recipe
Baketitude https://www.baketitude.com/


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