Japanese Cake Recipes
FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY
Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.
Provided by Alvin Zhou
Categories Desserts
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 320°F (160°C).
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
- Pour the batter into the pan and shake to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams
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- Measure the flour and butter correctly. The importance of sieving the flour. Measure 100g of plain flour and sieve at least once. What I mean by plain flour is any wheat flour that is label as cake flour or all-purpose flour.
- Add the milk. Add 60ml (4 tablespoons) of milk to the flour-butter mixture. You may pour all the milk into the mixture or add in batches. It will not make any difference to the result.
- Separate the egg yokes from the egg whites carefully. We need to add the egg yolks to the above flour-butter-milk paste to form the batter. So far the process is relatively straight forward.
- Making the batter. Lightly beat the egg yolks and add to the flour-butter-milk mixture. Again I have tried to add the egg yolks in batches to the mixture, but it makes no difference compare to pouring all the yolks at one go.
- Beat the egg whites until it forms stiff peaks. The egg white should be at room temperature while making the meringue. Remove the eggs from the refrigerator and wait for it to return to the room temperature before cracking them.
- Line the cake pan with baking paper. Line the cake pan with a large piece of baking paper enough to cover the sides of the square cake pan. Brush the paper with some melted butter.
- Baking at the right temperature. Place the cake in the hot water bath. Once the oven is heated, bake at 150°C/300°F for sixty minutes. But it may not be right sometimes!
- Do not cut the cake immediately after baking. Remove the cake from the oven and water bath and let it cools on the table for fifteen minutes. The cake will shrink a little and detached from the sides of the pan.
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