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Japanese Cotton Cake
   First and foremost, thanks to NasiLemakLover for sharing out this recipe, this was my 3rd attempt. After the baking process is done, the cake have to be inverted immediately to prevent it from sinking so as to preserve the softness & cottony texture of the cake. Ideally, is to use paper cup instead of baking pan.Personally, I feel that the taste of the cake was too flat & strong smell of egg, so decided to add 1tsp. of vanilla essence to eliminate the egg smell & increase the sugar from 40gm to 50gm to suit to my own liking. Tips: The most important part is the method of whisking egg white. Whisk egg white till soft peak, but not over whisked until stiff. The cottony texture is very much depended on how you whisk the egg white, if you over whisked the egg white, the texture of the cake will become chiffon cake and not Japanese Cotton Cake anymore. Invert the cake immediately once is removed from the oven.Ingredients: Butter - 30gm Flour - 40gm (sifted) 'A' Egg Yolk - 3 nos. Evaporated Milk - 40gm Vanilla Essence- 1 tsp. Egg White - 3 nos. Caster Sugar - 50gm Method: (Recipe copied from NasiLemakLover) In a pot, melt butter over low flame or melt in the microwave.Pour melted butter in a mixing bowl, sift in cake flour, stir well till a thick paste.Lightly beaten egg yolks, using a hand whisk, slowly add in milk, mix well.Slowly pour egg yolk mixture (No. 3) into butter mixture (No. 2), whisk till well combine.In another mixing bowl, beat egg white under high speed till foamy (about 1 min).Gradually add in sugar, continue beat to soft peak.Take 1/3 of egg white mixture mix with egg yolk mixture (No. 4) using a hand whisk, stir till well combine.Gentle fold in the balance egg white using a spatula, combine well, but don't over mix.Spoon batter into cake pan, smooth the top of the batter, lightly tap cake pan on counter to bring air bubbles to top.Bake over waterbath at 170c for 8 mins, reduce to 150c and bake another 20 mins.Up side down (invert) the cooked cake immediately on a wire rack until it's completely cool before remove the cake from cake pan.  Melt butter in a microwave or cook over low heat.  While the melted butter is still hot, fold in sifted flour.  Mix with a spoon  Mix into a paste  In a separate bowl, place in egg yolks.  Beat thoroughly with a fork  Pour in evaporated milk  Again, use a fork to beat well  Beat until it's totally well mixed  Add egg yolk mixture into butter mixture  Use a spoon to stir them up thoroughly  Mix in 1tsp. of vanilla essence  Mix well into a smooth batter  Place egg white into a clean mixing bowl  High speed whisk until foamy  Add in caster sugar  Continue to whisk at high speed  Make sure it's not over whisked, it should be soft peak.  Obtain 1/3 of egg white mixture & mix into egg yolk batter  Use a spatula to mix well  Pour in all the egg white mixture into the above & mix well but not over mix.  I used paper cups instead of cake mould, so I have to steam bake them at 175c for 8 mins & reduce heat to 160c & bake for another 12 mins. My baking time & temperature may not be accurate to you as it is all depends on the oven & the size of the cake mould or the paper cup you use.  When the baking is done, invert the paper cups immediately on the cooling rack until the cake is totally cool.  When the cake has cool down, place them on the serving tray & serve.  The texture of the cake should be fluffy & cottony. related searches : Japanese
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