🍰 Japanese Cake (Light & Fluffy Japanese Sponge / Cheesecake Style)
When people say “Japanese cake,” they usually mean one of two famous styles:
- Ultra-fluffy Japanese Sponge Cake
- Cloud-like Japanese Cheesecake
Here’s a full recipe for the most popular one:
🍰 Japanese Cotton Cheesecake
Soft, jiggly, and lighter than traditional cheesecake
🛒 Ingredients (8-inch pan)
- 7 oz (200g) cream cheese, softened
- ¼ cup (60g) unsalted butter
- ½ cup (120ml) milk
- 6 large eggs (separated)
- ¾ cup (150g) granulated sugar
- ¾ cup (90g) cake flour (or sifted all-purpose flour)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon salt
👩🍳 Instructions
1️⃣ Prepare
- Preheat oven to 320°F (160°C).
- Line the bottom and sides of an 8-inch round pan with parchment paper.
- Wrap outside of pan with foil (for water bath).
2️⃣ Make the Base
- In a saucepan over low heat, melt cream cheese, butter, and milk.
- Stir until smooth.
- Remove from heat and cool slightly.
3️⃣ Add Yolks
- Whisk in egg yolks one at a time.
- Add lemon juice.
- Sift in flour and cornstarch.
- Mix until smooth (don’t overmix).
4️⃣ Make the Meringue
- Beat egg whites with salt until foamy.
- Gradually add sugar while beating.
- Beat to soft peaks (glossy, gently bending tips).
5️⃣ Fold Gently
- Fold ⅓ of meringue into batter to lighten.
- Gently fold in remaining meringue.
- Do not deflate the batter.
6️⃣ Water Bath Bake
- Pour batter into prepared pan.
- Place pan in a larger pan filled with hot water.
- Bake 60–70 minutes.
7️⃣ Cool Slowly
- Turn oven off and leave door slightly open for 15–20 minutes.
- Remove and cool completely.
- Chill for best texture.
✨ What Makes It Special?
- Much lighter than Western cheesecake
- Less sweet
- Soft, airy, and slightly jiggly
- Melts in your mouth
🍓 Serving Ideas
- Dust with powdered sugar
- Serve with fresh strawberries
- Add whipped cream
- Drizzle with honey
If you’d prefer the classic Japanese sponge cake (used for strawberry shortcake style), I can give you that version too.
