What can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! In this recipe, I used the “Scalded Flour Method”, which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let’s get our hands dirty for this delicious cotton cake.
Why is it Called Cotton Cake?
Japanese cotton cake is famous for its airy and fluffy texture. The lightness of the cake can be just like angel cake and chiffon cake. But what makes cotton cake unique is that it tastes way better after you put it in the fridge overnight. It remains airy, but at the same time, it has a ice-cream-like texture. When you cut through the cake, it is just as soft as cotton.
When you search “Cotton Cake” on Google, you may often see Japanese Cotton Cheesecake instead. The difference between the two is one has a more creamy and denser texture to it. However, since I want to use the remaining and limited ingredients at home, so I decided to make a no-cream-cheese version. Don’t worry! I promise that the cake will still be delicious and healthy.
What is Scalded Flour Method?
To be honest, I did not know anything about this method until I learned how to make the cotton cake. In this method, we cook the flour in hot water or other liquids, and the dough then has the ability to absorb more liquid without being thinned. This is one of the common technique used in Japan for the super-soft bread and cakes.
Black Sesame Japanese Cotton Cake
- 40g Vegetable Oil
- 45g Cake Flour
- 15g Black Sesame Powder
- 3 Egg White
- 50g Sugar
- 3 Egg Yolks
- 1 Egg
- 50g Milk or Soymilk
- Mix the egg yolks, egg, and milk until combined.
- In a separate bowl, sift the flour with the black sesame powder. Set aside.
- Heat the vegetable oil at a low temperature in a clean pot. Then pour the heated oil immediately to the flour mixture and quickly stirred until everything is combined and lump-free.
- Wait until the scalded flour mixture is partly cooled, then mix in the yolk mixture until combined. Set aside.
- Beat the egg whites until foamy. Add in the sugar gradually and whisk until soft peak forms.
- Preheat the oven to 180°C (350°F) for 10 minutes.
- Fold the meringue into the yolk mixture in three separate additions. Gently mix each addition until no streaks remain.
- Pour the batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Wrap the cake pan with an aluminum foil. Make sure that the sides of the pan are fully covered by foil to prevent water went into the pan.
- Place the cake pan into a baking pan. Add about an inch of hot water to the baking pan, so it surrounds the pan. Make sure you add enough water, so it does not fully evaporate during the baking process
- Bake the cake for 10 minutes at 170°C (325°F) for 10 minutes. Then reduce the heat to 150°C (300°F) for another 45 minutes.
- Once it is done, turn off the oven and let the cake be in the oven for 5 minutes.
- Remove from the oven and from the pan. Let cool completely on a wire rack. Chill in a fridge for approximately 4 hours.