Super Soft and Irresistible Sponge Cake

Making Japanese cotton sponge cake is similar to most sponge cake recipes. This cake will come out super soft and delicious, a way to start your day. You can bake it in any shape of pan that you have, and it will come out perfectly. Line the baking pan with parchment paper or apply butter and dust with flour before pouring the batter. This recipe requires all-purpose flour, milk, butter, egg yolks, egg whites, and sugar.

All ingredients should be at room temperature. Put the butter in a saucepan and melt it over medium-low heat until the sides of the saucepan have little bubbles popping out. Then, go ahead and remove it from the heat. Next, mix your sifted all-purpose flour with the butter until it becomes a paste using a spatula. After it is done, gradually add the milk as you mix until all the milk is mixed. Doing this will prevent the paste and milk from separating. After all the milk has been added, gradually add the egg yolks, one at a time, as you mix it in.

After mixing it, set it aside and beat the egg whites until it hits soft peaks. Put the egg whites in a mixing bowl and mix it using a stand mixer fitter with a whisk; after the eggs become bubbly, add in your cream of tartar and continue mixing that for a couple of seconds and slowly add in your sugar. When they look like fluffy clouds, turn them to a slow speed and blend them for 30 seconds to eliminate any large bubbles. Take a third of the egg yolk and mix it in the egg yolk flour mixture. Keep adding and folding it, then pour everything into a big bowl and fold it using a spatula until there are no egg whites.

Once the batter is well folded, pour it into a lined baking pan with parchment paper and tap it to remove all the bubbles from the batter. Then, you can bake it. The cake should be baked in a water bath; get a bigger cake pan or tin than the one holding your batter and pour in hot water. Then place your baking pan with the batter in it and bake it in a preheated oven of 350F for about 15 minutes at a temperature of 340F, then for 50 minutes at a temperature of 325 degrees Fahrenheit.

After baking, turn the oven down and leave the door open for about 10 to 15 minutes until the cake cools to prevent it from deflating. Then, take the cake out of the oven and let it cool for another 10 minutes before serving it slightly warm.