Japanese Cotton Soft Sponge Cake Recipe

Cotton Soft Sponge Cake

 Ingredients :

• maida/all purpose flour - 1/2 cup [60g]
• corn flour -2tbs[20g]
• sugar - 5 tbs [90g]
• eggs - 4
• milk -3tbs
• veg.oil -3tbs
• lemon juice -  1 tsp
• vanilla essence - 2 tsp
• a pinch of salt

 Method

 Prepare tin

• line a 6 inch cake tin with baking paper and keep aside

 Prepare batter

• mix together maida and corn flour and set aside
• separate egg yolk from the white
• into the egg yolks add 3tbs sugar, milk,oil and vanilla essence
• mix well
• sift in the maida - corn flour mix in three batches
• combine well and set aside
• beat the egg white for a minute
• add lemon juice, salt and remaining sugar in batches
• beat till stiff peak forms
• mix this with the yolk mixture gently
• pour this batter into the prepared tin and tap 3-4 times

 Baking

• place this in a large tin 
• pour hot water into the large tin 
• bake this in a preheat oven at 155 degree Celsius for 90minutes
• after  90minutes turn off the oven and let the cake sit in the oven for 5 minutes more; a sudden varation in temperture can cause a considerable shrinkage in size
• take the cake from the oven after 5 minutes
• remove the cake immediately from the tin and allow this to cool completely
• cut, serve and enjoy

 Note

• I used cold eggs for this recipe
• no need to grease the cake tin
• fold the egg whites [meringue] very gently into the batter;the air bubbles formed in the meringue is the rising agents of this cake,so make sure that they are undistrubed when you mix with  the batter
• use clean and dry bowl and beaters to whip the egg white;if there is a tiny bit of yolk or fat in the whites the won't froth prpoerly
• water bath is very important for this cake;it will maintain a steady temperature and also will protect the cake from craks on top
• baking time may vary depending on the oven