Japanese Cotton Sponge Cake

Enjoy the fluffiness of one of our Asian dessert favorites – the Japanese cotton sponge cake. Correctly measure the flour and butter to mix with milk and egg whites. Carefully separate the egg yolks from the egg whites. This helps in perfecting the fluffy texture of the sponge cake. This sponge cake is best for those weekend afternoon snacks with your BFFs.


• 5 egg whites
• 5 egg yolks + 1 egg
• 60 grams butter
• 100 ml milk
• 60 grams plain flour
• 20 grams cornflour
• 1/4 tsp salt
• 90 grams caster sugar


In a mixing bowl, add 60 grams of butter and 100 ml milk.
Cook over double-boil.
Stir until butter melts and well combined.
Remove from the double-boil.
Sift through 60 grams of plain flour and 20 grams of cornflour into the butter mixture.
Whisk to combine.
Gradually add five egg yolks and one egg while whisking.
Continue to whisk until well blended.
Set aside.

On another mixing bowl, add five egg whites.
Beat using a handheld mixer.
Add 1/4 tsp salt.
Beat again to mix.
Add 90 grams of caster sugar in 3 batches while mixing the egg whites.
Continue to whisk until stiff peaks form.
Set aside.

Preheat oven to 150 C.

Get 1/3 of the egg white mixture and add to the egg yolk mixture.
Mix until well blended.
Add the batter to the remaining egg white mixture.
Mix until well blended.
Pour the mixture into a parchment-lined 7-inch square cake tin.
Spread and distribute evenly.
Smoothen the surface.
Place the cake tin in a large baking tray.
Put inside the preheated oven.
Pour water into the tray.
Let it bake for 90 minutes.
Remove from the oven and remove the cake from the cake tin immediately.
Slice for servings.

Japanese Cotton Sponge Cake
Images – https://www.youtube.com/watch?v=PFUC4UZ8cNw

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