Japanese Cotton Cake

Compatibile with Thermomix TM5 and TM31

Japanese Cotton Cake
medium
+60 min
8 inch/20 cm round pan

Ingredients

  • 5 oz sugar
  • 6 (whites) eggs
  • a pinch cream of tartar
  • 9 oz cream cheese
  • 2 oz unsalted butter
  • 4 oz milk
  • 2 oz all purpose flour
  • 0.5 oz cornstarch
  • 1 oz corn flour
  • 2 tsp lemon juice

Steps

  1. Place the butterfly into the bowl and add sugar, eggs's whites and cream of tartar: 3 min. 100°F speed 3.5.
  2. Set aside in a separate bowl.
  3. Remove the butterfly and put into the bowl cream cheese, butter and milk: 3 min. 140°F speed 3.
  4. Add flour, cornstarch, corn flour, lemon juice and eggs's yolks: 10 sec. speed 3.
  5. Mix gently by hand using spatula with whipped eggs's whites aside, until well combined.
  6. Pour the mixture into the 8 inch round cake pan (lightly grease and line bottom with baking paper).
  7. Bake the cake in water bath for 1 hour and 10 minutes at 320°F until golden brown.