Japanese Cotton Sponge Cake
Roughly 8 60g servings
Time to Cook
- 6 eggs
- 60g butter
- 95g milk
- 60g flour
- 20g corn starch
- 90g sugar
- 1/4 tsp salt
- 9x5” baking pan lined with parchment paper or cake releaser
- baking sheet that can hold about 1” of water which the 9x5” baking pan will sit in
Preheat the oven to 300°F (150°C).
Separate the whites and yolks for 5 of the eggs. The yolks can go into a smaller container - they won’t be mixed here. The whites will be whipped, then have a batter added to them, so they should be in a large bowl.
Add one whole egg to the egg yolks.
Add the butter and milk together into a medium/large bowl where we will be mixing the batter. Warm over a double-boil, stirring with a whisk until well blended. Do not overcook.
Add flour and corn starch to the milk and butter mixture via a sifter. Mix with a whisk by gently stirring until well mixed.
Add the egg yolks into the batter, mixing with the whisk as the yolks are added.
Beat the egg whites on high until they become white and frothy (no stiff peaks yet).
Add the salt to the egg whites.
Resume beating the egg whites, adding the sugar to it in 3 batches. Beat until stiff peaks form.
Add 1/3 of the egg whites into the batter mixing gently with the whisk.
Add the batter to the egg whites, mixing gently with the whisk. When mixture looks okay, gently fold with a spatula.
Put the 9x5” baking pan into the baking sheet. Pour the batter into the baking pan. Add 1” of water to the outside baking sheet.
Bake for 90 minutes.
Remove from the mold immediately after baking and let cool.
Per 60g Serving
- calories: 198
- protein: 5.5g
- carbohydrates: 21.3g
- fat: 10.3g