Japanese Cotton Cake
Japanese Cotton Cake
Serving Size: 8 slices
  • 100 gr St Auvent Cake 
  • 100 gr cream cheese
  • 130 ml milk
  • 8 egg yolks
  • 60 gr flour 
  • 60 gr cornstarch 
  • 13 egg whites
  • 130 gr granulated sugar
  • Hot water
  • Powdered sugar
  • 3 pcs strawberry
  • Preheat the oven to 160.
  • In a small pot over medium heat, whisk together St Auvent Cake, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
  •  In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stir until evenly combined.
  •  Sift in the flour and cornstarch, whisk it, make sure there are no lumps.
  • In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
  • Fold about 1/4 of the egg whites into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  • Grease bottom of a round cake pan (diameter 9 inch, height 3 inch) with St Auvent Cake, and line the bottom and side of the pan with parchment paper. If you use a springform pan, double wrap outside the pan with aluminium foil.
  • Pour the mixture into the pan and shake to release any air bubbles.
  • Place the pan into a larger pan. Pour hot water into the larger pan until it comes about half way up the side of the smaller pan.
  • Bake at 160 for 25 minutes with "Au Bain Marie" technique, then lower the heat to 140, and bake for another 55 minutes until it's doubled in height.
  • Dust the cake with powdered sugar and put some strawberries on the top.




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