Japanese Cotton Sponge Cake

Name: Japanese Cotton Sponge Cake
Total time: 50 min
Ingredients: 4 large Eggs; 70g Cake flour; 40g Unsalted butter; 45ml Milk; 60g Granulated sugar; few drops Lemon juice or vinegar

A fluffy, cotton-soft sponge cake made with a hot butter batter method for a delicate texture.

50 min

Medium

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This 'Cotton Cake' gets its name from its incredibly soft and airy texture, similar to a marshmallow. The technique involves heating the butter with flour to create a roux-like base, which helps stabilize the batter and create that signature fine crumb.

Ingredients

Eggs 4 large

Cake flour 70g

Unsalted butter 40g

Milk 45ml

Granulated sugar 60g

Lemon juice or vinegar few drops

Instructions

Prepare the Pan

Lightly grease the bottom of a 20cm (8-inch) square baking pan with a thin layer of oil. Line the bottom with parchment paper to prevent sticking. Do not grease the sides.

Make the Hot Flour Paste

Heat the butter in a saucepan until it bubbles and boils. Immediately remove from heat and pour in the sifted cake flour. Stir vigorously with a spatula until the mixture forms a thick paste and leaves the sides of the pan. Mix in the milk until smooth, then set aside to cool slightly.

Whip the Eggs

Crack the eggs into a mixing bowl. Add the sugar and a few drops of lemon juice (or vinegar). Place the bowl over a pot of warm water and whisk until the mixture reaches body temperature. Remove from heat and beat with an electric mixer until the batter is pale, thick, and leaves a ribbon trail when the whisk is lifted.

Combine and Fold

Add a scoop of the whipped egg mixture into the cooled flour paste. Fold gently to lighten the paste. Pour this lightened mixture back into the main bowl of egg foam. Fold everything together gently until no white streaks remain.

Bake

Pour the batter into the prepared pan. Tap the pan gently on the counter to release large air bubbles. Bake in a preheated oven at 170°C (340°F) for about 30-35 minutes, or until the top is golden brown and a skewer inserted comes out clean.

Cool

Remove the cake from the oven and drop the pan once from a height to prevent shrinking (shock treatment). Let the cake cool in the pan for a few minutes before removing to a wire rack to cool completely.