The process of making the Japanese cotton sponge cake is similar to most of the 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 the pan that you have and it will come out perfectly, line the baking pan with a parchment paper or apply butter and dust with flour before pouring the batter. For this recipe, you need all-purpose flour, milk, butter, egg yolks, egg whites, and sugar.

All of the 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 and then go ahead and remove it from the heat.  Next, add in your sifted all-purpose flour into the butter and mix it until it becomes a paste using a spatula after it is done add in the milk gradually 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 in add in the egg yolks gradually one at a time as you mix it in.

After it is all mixed set it aside and beat the egg whites till 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 it to slow speed and mix it for 30 seconds to get rid of any large bubbles. Take a third of the egg yolk and mix it in the egg yolk flour mixture and keep adding and fold it in then pour everything into a big bowl and fold it in using a spatula until there are no traces of egg whites.

Once the batter is well folded, pour the batter to a lined baking pan with parchment paper and give it a good tap to remove all the bubbles from the batter, and 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 it is done baking turn the oven down leave the oven door open for about 10 to 15 minutes until the cake cools down to prevent the cake from deflating. Take the cake out of the oven and let it cool down for another 10 minutes before serving it slightly warm.


  • 7 Egg yolk + 1 whole egg
  • Milk: 100g/ [1/3 cup + 1 and 1/2 tbsp]
  • Flour: 100g [3/4 cup]
  • Butter: 80g [1/4 cup + 2 tbsp]
  • 7 Egg white
  • Sugar: 100g [1/2 cup]