Cotton Cake, or kue kapas, is a type of cake with an extremely soft and light texture. It’s even softer and more moist than chiffon or sponge cake. When you take a bite, it almost melts in your mouth.
This cake originates from Japan. In Japan, a cake made by Tetsu San is credited as the pioneer of Japanese Cotton Cheesecake. He created this cake in 1985 in Fukuoka, Japan, and it later gained worldwide fame. It’s been quite a while, indeed!
Cakes made by Tetsu San are known for the combination of cream cheese and butter, creating a soft, sweet, and savory cake. The sweetness is moderate, so it doesn’t become too overwhelming when eaten in large quantities, and the cheese flavor is just right.
The most intriguing aspect of this cake is its incredibly soft and light texture. On the outer layer, it gets a touch of heat from the baking oven, while the inside is akin to a moist sponge cake. Even when sliced, it produces a hissing sound due to the foamy texture and high moisture content of the cake.
You must be wondering why this cotton cake is so incredibly soft, right? Well, the secret to achieving the cotton-like softness is using the au bain marie baking technique.
Also Read : Au Bain Marie
This recipe was popularized by Tintin Rayner. Sweetened condensed milk cotton cake is an adaptation of the Japanese Cotton Cheesecake, but this time it doesn’t use cream cheese; instead, it uses sweetened condensed milk.
Cotton Cake Recipe
Cotton Cake or cotton cake is a type of cake cooked using the au bain marie system, resulting in a soft and light texture. Its texture is softer and moister than chiffon or sponge cake. When bitten into, it almost melts in the mouth.
16
servings30
minutes50
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- Basic Batter Ingredients
4 egg yolks
60 g low-protein flour
60 ml sweetened condensed milk
40 g butter / margarine
1/2 tsp vanilla essence
- Meringue Ingredients
3 egg whites
50 g granulated sugar
1/2 tbsp lemon juice
Directions
- Heat the butter over low heat until melted, then add the flour and sweetened condensed milk. Stir it well with a whisk, turn off the heat, and remove it from the stove.
- Pour this mixture into a bowl containing the egg yolks, and mix it thoroughly.
- Add the vanilla essence, mix it well, and set it aside.
- Prepare the meringue mixture by using a mixer to beat the egg whites at high speed, gradually adding sugar in 3 stages. Mix until the mixture reaches a soft peak.
- Gradually fold the meringue mixture into the egg yolk mixture, gently stirring until it’s well combined and there are no lumps.
- Prepare a baking pan measuring 20×12 cm by greasing it with butter and lining it with baking paper.
- Pour the mixture into the pan.
- Bake using the au bain marie system at 170°C for 45 minutes with the bottom heat, and then an additional 5 minutes with the top heat.
Recipe Video
Notes
- Ensure all ingredients are at the right temperature. Room temperature egg yolks incorporate better, and clean, dry utensils are essential for whipping egg whites effectively.
- Practice a gentle folding motion when combining the egg yolk mixture with the meringue. This preserves air in the batter, resulting in a lighter texture.
- Add ingredients gradually, especially when combining the meringue with the egg yolk mixture. This maintains the fluffiness without deflating the batter.
- Follow precise baking temperatures and times. Avoid frequently opening the oven door to prevent the cake from collapsing prematurely.
- Once baked, let the cake cool in the pan on a wire rack. Store it in an airtight container at room temperature to maintain its softness and prevent dryness.
