Easy Japanese Milk Cake Recipe: Japanese Cotton Cheesecake

Don't overbake the cake. A few crumbs clinging to the toothpick are okay; it's better to err on the side of underbaking to prevent a dry cake.

Tips for Perfecting Your Japanese Milk Cake

Japanese Cotton Cheesecake
Japanese Cotton Cheesecake

  • Ensure your egg whites are at room temperature before whisking to achieve the best volume.

Keto Japanese Cake - Keto Easy Recipes
Keto Japanese Cake - Keto Easy Recipes

  • Be patient when folding in the egg whites. It's better to have a few small streaks of white than to deflate the batter.

  • Don't overbake the cake. A few crumbs clinging to the toothpick are okay; it's better to err on the side of underbaking to prevent a dry cake.

    • Japanese Cotton Candy Swiss Cake Roll
    Japanese Cotton Candy Swiss Cake Roll

    Now that you have the perfect Japanese Milk Cake recipe, it's time to get baking! Impress your friends and family with this delightful, light-as-air dessert. Happy baking!

    Serving and Storage

    Japanese Fluffy Cake
    Japanese Fluffy Cake

    The Japanese Milk Cake is best enjoyed at room temperature, dusted with a light layer of powdered sugar or served with fresh berries and a dollop of whipped cream. Store any leftovers in an airtight container at room temperature for up to 3 days.

    Understanding the Japanese Milk Cake

    Before we dive into the recipe, let's understand what makes the Japanese Milk Cake unique. This cake is characterized by its soft, cotton-like texture and a delicate, milky flavor. It's typically made with a simple combination of flour, sugar, eggs, and milk, with the addition of baking powder for leavening. The secret to its lightness lies in the meringue technique used to incorporate air into the batter.

    a loaf of bread sitting on top of a white plate
    a loaf of bread sitting on top of a white plate

    Preparation Steps

    1. Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line your cake pan with parchment paper.

  • Separate the egg yolks and whites. In a large mixing bowl, combine the yolks with 50g of sugar and whisk until pale and thick. This will take about 5-7 minutes.

    • Japane Castella Cake Recipe
    Japane Castella Cake Recipe

  • Gradually add the milk to the yolk mixture, whisking continuously to prevent curdling.

  • Sift in the flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined.

    • Japanese sponge cake - How to make the most cottony and bouncy cake
    Japanese sponge cake - How to make the most cottony and bouncy cake
    a knife cutting into a cake on top of a wooden board
    a knife cutting into a cake on top of a wooden board
    The Great - SOFT AND FLUFFY CAKE 😊😊😊 (1) Japanese Cotton Cheesecake – Fluffy Cloud Cake Ingredients * 8 oz (225 g) cream cheese, softened * 4 tablespoons (60 g) unsalted butter * 1/2 cup (120 ml) whole milk * 6 large eggs, separated * 3/4 cup (150 g) granulated sugar, divided * 1 cup (120 g) cake flour or all-purpose flour sifted twice * 1 tablespoon cornstarch * 1 teaspoon vanilla extract * 1/4 teaspoon salt * 1/4 teaspoon cream of tartar (optional) * Powdered sugar for dusting (optional) Instructions 1. Preheat oven to 320°F (160°C). Line and grease an 8-inch springform pan and wrap the outside with foil. 2. Melt cream cheese, butter, and milk together over simmering water until smooth. 3. Cool slightly, then mix in egg yolks one at a time. Stir in vanilla and salt. 4. Sift cake flour and cornstarch into the mixture and mix gently until smooth. 5. Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form. 6. Fold one-third of the meringue into the batter, then gently fold in the remaining meringue. 7. Pour batter into the prepared pan and tap lightly to remove large air bubbles. 8. Place the pan in a larger baking dish and add hot water halfway up the sides. 9. Bake for 70–80 minutes until golden and slightly jiggly in the center. 10. Turn off the oven and cool the cake inside with the door slightly open for 20 minutes before cooling completely. (2) Egg White Cheesecake Ingredients: * 250g full fat cream cheese, softened * 60g unsalted butter * 100ml full cream milk * 60g cake flour, sifted * 20g cornstarch * 6 large egg yolks, room temperature * 1 tsp vanilla extract * 1 tsp lemon juice * 6 large egg whites, chilled * 140g granulated sugar * 1/4 tsp cream of tartar Instructions: 1. Line the bottom and sides of an 8 inch pan with parchment paper, extending the sides 2 inches above the rim. 2. Combine 250g cream cheese, 60g butter, and 100ml milk in a heatproof bowl over simmering water until smooth and shimmering. 3. Remove from heat and whisk in 6 egg yolks one at a time, followed by the vanilla and lemon juice. 4. Sift 60g cake flour and 20g cornstarch into the cheese mixture, whisking gently until no white streaks remain. 5. In a separate clean bowl, beat 6 chilled egg whites with cream of tartar, gradually adding 140g sugar until soft, curved peaks form. 6. Fold one third of the meringue into the cheese base to lighten it, using a silicone spatula. 7. Gently pour the cheese mixture back into the remaining meringue, folding with a cut and roll motion until the color is uniform. 8. Pour batter into the lined pan and place inside a roasting tray filled with 2cm of hot water. 9. Bake at 160°C for 20 minutes, then reduce to 150°C for 50 minutes until the top is golden and bouncy. 10. Turn off the oven and prop the door open slightly for 10 minutes until the cake pulls away from the sides. (3) Hokkaido Milk Cake INGREDIENTS For the Cake Batter * 1 cup Cake flour * 1 cup Whole milk * 1/2 cup Unsalted butter Melted * 3 large Eggs * 3/4 cup Granulated sugar * 2 tbsp Cornstarch * 1 tbsp Baking powder * 1 tsp Vanilla extract For the Topping * 1 cup Powdered sugar INSTRUCTIONS Making the Cake 1. Preheat oven to 320°F (160°C). Line a 6-inch round cake pan with parchment paper. 2. Pour whole milk and melted butter into a saucepan, heat to about 120°F (49°C) while stirring. 3. Whisk eggs and granulated sugar together until pale and thick, about 3–5 minutes. 4. Sift cake flour, cornstarch, and baking powder into the egg mixture, folding gently. 5. Slowly pour warm milk-butter mixture into the batter, folding gently to maintain airiness. 6. Transfer batter into the prepared pan, tap gently to release air bubbles, and bake for 35–40 minutes. Topping the Cake 1. Remove the cake from the pan and let cool completely on a wire rack, then dust with powdered sugar. (4) Yogurt Cloud Cake INGREDIENTS * 4 large egg whites * 1 cup plain yogurt * 1 cup (120 g) all-purpose flour * 3/4 cup (150 g) granulated sugar * 1 tsp vanilla extract * 2 tsp baking powder * 1/4 tsp salt * Zest of 1 lemon (28 g) INSTRUCTIONS 1. Prepare an 8-inch round cake pan by lightly coating with oil or butter at 350°F (175°C) temperature. 2. Combine all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt. 3. Separate egg whites and whip them using an electric mixer until they form sturdy, glossy peaks that hold their shape. 4. Incorporate yogurt, vanilla extract, and fragrant lemon zest into the dry ingredient mixture, stirring with a gentle hand to create a smooth, uniform batter. 5. Delicately introduce the whipped egg whites into the batter, using a folding technique to preserve the airy texture and prevent deflation. 6. Transfer the delicate mixture into the prepared cake pan, spreading it evenly to ensure consistent baking. 7. Place the pan in the preheated oven and bake for 30-35 minutes, watching for a golden-brown surface and a slight springy resistance when touched. 8. Remove from oven and allow the cake to cool completely in the pan before carefully releasing and serving. #cake #foryouシ #fyp #fypシ | Facebook
    The Great - SOFT AND FLUFFY CAKE 😊😊😊 (1) Japanese Cotton Cheesecake – Fluffy Cloud Cake Ingredients * 8 oz (225 g) cream cheese, softened * 4 tablespoons (60 g) unsalted butter * 1/2 cup (120 ml) whole milk * 6 large eggs, separated * 3/4 cup (150 g) granulated sugar, divided * 1 cup (120 g) cake flour or all-purpose flour sifted twice * 1 tablespoon cornstarch * 1 teaspoon vanilla extract * 1/4 teaspoon salt * 1/4 teaspoon cream of tartar (optional) * Powdered sugar for dusting (optional) Instructions 1. Preheat oven to 320°F (160°C). Line and grease an 8-inch springform pan and wrap the outside with foil. 2. Melt cream cheese, butter, and milk together over simmering water until smooth. 3. Cool slightly, then mix in egg yolks one at a time. Stir in vanilla and salt. 4. Sift cake flour and cornstarch into the mixture and mix gently until smooth. 5. Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form. 6. Fold one-third of the meringue into the batter, then gently fold in the remaining meringue. 7. Pour batter into the prepared pan and tap lightly to remove large air bubbles. 8. Place the pan in a larger baking dish and add hot water halfway up the sides. 9. Bake for 70–80 minutes until golden and slightly jiggly in the center. 10. Turn off the oven and cool the cake inside with the door slightly open for 20 minutes before cooling completely. (2) Egg White Cheesecake Ingredients: * 250g full fat cream cheese, softened * 60g unsalted butter * 100ml full cream milk * 60g cake flour, sifted * 20g cornstarch * 6 large egg yolks, room temperature * 1 tsp vanilla extract * 1 tsp lemon juice * 6 large egg whites, chilled * 140g granulated sugar * 1/4 tsp cream of tartar Instructions: 1. Line the bottom and sides of an 8 inch pan with parchment paper, extending the sides 2 inches above the rim. 2. Combine 250g cream cheese, 60g butter, and 100ml milk in a heatproof bowl over simmering water until smooth and shimmering. 3. Remove from heat and whisk in 6 egg yolks one at a time, followed by the vanilla and lemon juice. 4. Sift 60g cake flour and 20g cornstarch into the cheese mixture, whisking gently until no white streaks remain. 5. In a separate clean bowl, beat 6 chilled egg whites with cream of tartar, gradually adding 140g sugar until soft, curved peaks form. 6. Fold one third of the meringue into the cheese base to lighten it, using a silicone spatula. 7. Gently pour the cheese mixture back into the remaining meringue, folding with a cut and roll motion until the color is uniform. 8. Pour batter into the lined pan and place inside a roasting tray filled with 2cm of hot water. 9. Bake at 160°C for 20 minutes, then reduce to 150°C for 50 minutes until the top is golden and bouncy. 10. Turn off the oven and prop the door open slightly for 10 minutes until the cake pulls away from the sides. (3) Hokkaido Milk Cake INGREDIENTS For the Cake Batter * 1 cup Cake flour * 1 cup Whole milk * 1/2 cup Unsalted butter Melted * 3 large Eggs * 3/4 cup Granulated sugar * 2 tbsp Cornstarch * 1 tbsp Baking powder * 1 tsp Vanilla extract For the Topping * 1 cup Powdered sugar INSTRUCTIONS Making the Cake 1. Preheat oven to 320°F (160°C). Line a 6-inch round cake pan with parchment paper. 2. Pour whole milk and melted butter into a saucepan, heat to about 120°F (49°C) while stirring. 3. Whisk eggs and granulated sugar together until pale and thick, about 3–5 minutes. 4. Sift cake flour, cornstarch, and baking powder into the egg mixture, folding gently. 5. Slowly pour warm milk-butter mixture into the batter, folding gently to maintain airiness. 6. Transfer batter into the prepared pan, tap gently to release air bubbles, and bake for 35–40 minutes. Topping the Cake 1. Remove the cake from the pan and let cool completely on a wire rack, then dust with powdered sugar. (4) Yogurt Cloud Cake INGREDIENTS * 4 large egg whites * 1 cup plain yogurt * 1 cup (120 g) all-purpose flour * 3/4 cup (150 g) granulated sugar * 1 tsp vanilla extract * 2 tsp baking powder * 1/4 tsp salt * Zest of 1 lemon (28 g) INSTRUCTIONS 1. Prepare an 8-inch round cake pan by lightly coating with oil or butter at 350°F (175°C) temperature. 2. Combine all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt. 3. Separate egg whites and whip them using an electric mixer until they form sturdy, glossy peaks that hold their shape. 4. Incorporate yogurt, vanilla extract, and fragrant lemon zest into the dry ingredient mixture, stirring with a gentle hand to create a smooth, uniform batter. 5. Delicately introduce the whipped egg whites into the batter, using a folding technique to preserve the airy texture and prevent deflation. 6. Transfer the delicate mixture into the prepared cake pan, spreading it evenly to ensure consistent baking. 7. Place the pan in the preheated oven and bake for 30-35 minutes, watching for a golden-brown surface and a slight springy resistance when touched. 8. Remove from oven and allow the cake to cool completely in the pan before carefully releasing and serving. #cake #foryouシ #fyp #fypシ | Facebook
    the instructions for how to make a japanese fluffy cake
    the instructions for how to make a japanese fluffy cake
    Japanese Cloud Cake: A Delightful Mocktail Cake Recipe for Every Occasion
    Japanese Cloud Cake: A Delightful Mocktail Cake Recipe for Every Occasion
    Japanese Soufflé Cheesecake
    Japanese Soufflé Cheesecake
    Global - 🇯🇵 1. Japanese Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Lemon juice – 1 tbsp Method 1. Melt cream cheese, butter, and milk together; cool slightly. 2. Mix in egg yolks, flour, cornstarch, and lemon juice. 3. Beat egg whites with sugar to soft peaks. 4. Fold meringue into batter gently. 5. Bake in a water bath at 160°C for 50–55 min. 🍫 2. Chocolate Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cocoa powder – ¼ cup • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Chocolate chips – ¼ cup Method 1. Prepare cream cheese base with milk and butter. 2. Mix yolks, flour, and cocoa powder. 3. Fold in whipped egg whites. 4. Add chocolate chips gently. 5. Bake using water bath at 160°C. 🍋 3. Lemon Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Lemon zest – 1 tbsp Method 1. Prepare cream cheese mixture. 2. Add yolks, flour, cornstarch, and lemon zest. 3. Fold in meringue. 4. Bake until lightly golden and jiggly. 🍵 4. Matcha Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Matcha powder – 1½ tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp Method 1. Mix matcha with flour. 2. Prepare cream cheese batter. 3. Fold in whipped egg whites carefully. 4. Bake in water bath at 160°C for 50 min. 🍓 5. Strawberry Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Strawberry purée – ¼ cup Method 1. Mix strawberry purée into cream cheese base. 2. Add yolks and dry ingredients. 3. Fold in meringue gently. 4. Bake until soft and fluffy. 🌿 6. Pandan Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Pandan extract – 1 tbsp Method 1. Add pandan extract to cream cheese mixture. 2. Combine with yolks and dry ingredients. 3. Fold in whipped egg whites. 4. Bake in water bath until set. 👩‍🍳 Cotton Cake Tips • Always use room-temperature eggs • Fold gently to keep air in batter • Cool upside down to prevent shrinking #GlobalTaste #fblifestyle | Facebook
    Global - 🇯🇵 1. Japanese Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Lemon juice – 1 tbsp Method 1. Melt cream cheese, butter, and milk together; cool slightly. 2. Mix in egg yolks, flour, cornstarch, and lemon juice. 3. Beat egg whites with sugar to soft peaks. 4. Fold meringue into batter gently. 5. Bake in a water bath at 160°C for 50–55 min. 🍫 2. Chocolate Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cocoa powder – ¼ cup • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Chocolate chips – ¼ cup Method 1. Prepare cream cheese base with milk and butter. 2. Mix yolks, flour, and cocoa powder. 3. Fold in whipped egg whites. 4. Add chocolate chips gently. 5. Bake using water bath at 160°C. 🍋 3. Lemon Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Lemon zest – 1 tbsp Method 1. Prepare cream cheese mixture. 2. Add yolks, flour, cornstarch, and lemon zest. 3. Fold in meringue. 4. Bake until lightly golden and jiggly. 🍵 4. Matcha Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Matcha powder – 1½ tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp Method 1. Mix matcha with flour. 2. Prepare cream cheese batter. 3. Fold in whipped egg whites carefully. 4. Bake in water bath at 160°C for 50 min. 🍓 5. Strawberry Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Strawberry purée – ¼ cup Method 1. Mix strawberry purée into cream cheese base. 2. Add yolks and dry ingredients. 3. Fold in meringue gently. 4. Bake until soft and fluffy. 🌿 6. Pandan Cotton Cake Ingredients • Cream cheese – 100 g • Cake flour – 1 cup • Cornstarch – 2 tbsp • Eggs – 6 (separated) • Sugar – 1 cup • Milk – ½ cup • Butter – 3 tbsp • Pandan extract – 1 tbsp Method 1. Add pandan extract to cream cheese mixture. 2. Combine with yolks and dry ingredients. 3. Fold in whipped egg whites. 4. Bake in water bath until set. 👩‍🍳 Cotton Cake Tips • Always use room-temperature eggs • Fold gently to keep air in batter • Cool upside down to prevent shrinking #GlobalTaste #fblifestyle | Facebook
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    Japanese Fluffy Cake 🎂✨️❤️
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    a piece of japanese cheesecake on a plate
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    66K views · 655 reactions | Soft, fluffy, and incredibly easy to make! 🍰✨ This Japanese milk cake has a light texture and delicate sweetness that's perfect with your favorite tea or coffee. Save this recipe and t | Jed's Recipes
    66K views · 655 reactions | Soft, fluffy, and incredibly easy to make! 🍰✨ This Japanese milk cake has a light texture and delicate sweetness that's perfect with your favorite tea or coffee. Save this recipe and t | Jed's Recipes
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    a piece of cake with powdered sugar on it and a strawberry in the background
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    Japanese Cotton Sponge Cake

  • In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining 50g of sugar and continue beating until stiff peaks form.

  • Gently fold the egg whites into the cake batter in three additions, ensuring no white streaks remain. Be careful not to deflate the batter.

  • Pour the batter into your prepared cake pan and smooth the top with a spatula.

  • Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    • Ingredients and Equipment

    Ingredients Quantity
    All-purpose flour 150g
    Sugar 100g
    Eggs 4
    Milk 100ml
    Baking powder 1 tsp
    Salt Pinch

    You'll also need a stand mixer or electric hand mixer, a large mixing bowl, a whisk, a spatula, and a 20cm (8-inch) round cake pan.

    Indulge in the Delightful Japanese Milk Cake: A Step-by-Step Recipe Guide

    The Japanese Milk Cake, also known as "Shiroi Koibito," is a light, fluffy, and incredibly moist cake that has captivated dessert lovers worldwide. This delectable treat is a staple in Japanese patisseries and a must-try for anyone with a sweet tooth. Today, we're going to share a comprehensive, SEO-optimized recipe guide to help you recreate this delight at home.