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#### Instructions:
1. **Preheat Your Oven**: Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides. To prevent the cake from sticking, you can also wrap the outside of the pan with aluminum foil to prevent water from leaking into the pan during the water bath.
2. **Make the Cream Cheese Mixture**: In a medium bowl, whisk together the softened cream cheese, melted butter, and milk until smooth. Sift the cake flour into the mixture and whisk until there are no lumps. If using vanilla extract, add it at this point and mix well.
3. **Beat the Egg Yolks**: In a separate bowl, whisk the egg yolks with half of the sugar (1/4 cup) until the mixture becomes pale and thick. Gradually add the cream cheese mixture to the egg yolks and whisk until fully combined.
4. **Whip the Egg Whites**: In another clean bowl, beat the egg whites with the remaining sugar (1/4 cup) and lemon juice or vinegar. Start at a low speed and gradually increase to medium-high. Beat until stiff peaks form, which should take about 5-7 minutes. Be careful not to over-beat the egg whites, as they can become dry and lose their airiness.
5. **Combine the Mixtures**: Gently fold the whipped egg whites into the cream cheese mixture in three stages. Use a spatula to fold from the bottom of the bowl upward, being careful not to deflate the air bubbles in the egg whites. It’s essential to be gentle during this step to preserve the lightness of the cake.
6. **Bake the Cake**: Pour the batter into the prepared cake pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it comes about halfway up the sides of the cake pan. This creates a water bath, which helps regulate the cake’s temperature and prevents cracking.
7. **Bake in the Oven**: Bake the cake in the preheated oven for about 60-70 minutes, or until the top is golden brown and the cake is firm but jiggly in the center. To test doneness, gently shake the pan—if the cake wobbles slightly but holds its shape, it’s ready.
8. **Cool the Cake**: Once the cake is done, turn off the oven and let the cake cool inside the oven with the door slightly ajar for about 10 minutes. This helps the cake set gradually and prevents it from collapsing. Afterward, remove the cake from the
oven and allow it to cool completely at room temperature.
9. **Serve**: Once the cake has cooled, remove it from the pan and peel off the parchment paper. The Japanese Cotton Cake can be enjoyed plain, dusted with powdered sugar, or topped with fresh fruit or whipped cream. It is best served on the same day it’s made, but it can also be stored in the refrigerator for up to two days.
### Tips for the Perfect Japanese Cotton Cake
– **Room Temperature Ingredients**: Make sure your cream cheese, butter, and eggs are all at room temperature before starting. This ensures a smooth batter and a fluffier cake.
– **Gentle Folding**: When folding the egg whites into the batter, be gentle and avoid over-mixing. You want to retain as much air as possible to achieve that light, fluffy texture.
– **Water Bath**: The water bath is crucial to the cake’s texture. It helps create a gentle, even heat that prevents cracking and allows the cake to rise evenly.
– **Don’t Over-Bake**: Keep an eye on the cake during the last 10 minutes of baking to prevent it from over-baking or drying out. The cake should be lightly golden and firm on the outside but soft and jiggly in the center.
### Conclusion
The **Japanese Cotton Cake** is a magnificent dessert that combines the richness of cheesecake with the lightness of a soufflé. Its delicate, airy texture, subtle sweetness, and versatility make it a perfect treat for any occasion. Whether you’re serving it as a showstopper at a party or simply indulging in a quiet afternoon snack, this cake is sure to delight. By following the steps in this guide and experimenting with flavors, you can create your own version of this delightful dessert and enjoy a taste of Japan’s finest pastry craftsmanship in your own home.
