Saturday, 8 September 2012

japanese cotton cake

cotton love 

so if you guys follow chikabaker facebook page, you'd notice that i've posted a youtube tutorial video on how to make a cotton cake. nope, i didn't make the video. i just found it on youtube. i like the tutorial. it's really clear, and the recipe is tremendously simple too! just my kind of recipe :')

i made the cake for my friend's birthday yesterday.

i've got the inspiration to make this cake from a cake from michelle's patisserie. the one with fruits on top (no i don't particularly love the fruits bit. it just makes the cake pretty haha), roasted almond flakes on the sides, white cream frosting, fruit curd/jelly, and cake with bread-ish texture. now, the part i LOVE most of the cake is the cake texture. i've never quite figured out what kind of a cake it is, until i recently thought of cotton cakes. 

maybe it's a cotton cake?? haha. there's just one way to find out. bake one! well... i could always buy one... but anyways. hahaha.

strawberries are on sale these days. they're really cheap. it's 4.50 aud for 3 punnets! and the strawberries are still good too! most of them are not too sour, quite on the sweet side even! i love them. and yeah, strawberries are forever photogenic if you ask me. they can never look bad photographed. 

they always make the best fruit/berry toppings for cakes, these darling little things. they're red, they're bright, and they're cute. they perfect white cakes, angel cakes, shortcakes. always my favourite.

and this time, i decided to add a splash of yellow too!

now for the recipe.

JAPANESE COTTON CAKE (recipe from loveegateau)

  • 60g  butter 
  • 80ml milk 
  • 90g sugar
  • 80g cake flour
  • 6 eggs
  • dash of salt
how to:
  • preheat oven to 160C
  • melt butter in a pan over low heat. when butter is melted, turn off the heat and add in flour. then add milk. 
  • when it's cooled a bit, add one whole egg + 5 egg yolks. mix until it is a smooth mixture
  • beat 5 egg whites until you get stiff peaks (or until when you turn the mixing bowl upside down, the batter doesn't come off the bowl). add sugar + salt mixture gradually (at three different times) while beating the egg whites.
  • using a spatula, scoop out some of the whipped egg whites, and mix into the egg yolk mixture. mix well.
  • pour the egg yolk mixture into the whipped egg whites, and fold it into the egg whites.
  • pour batter into a well-greased baking tray, and bake in preheated oven for 25-30 minutes (or until the cake turns slightly light brown).
  • take out of oven, leave on cooling rack to cool.


  • 1 L thick cream 
  • 1 cup icing sugar
how to:
  • beat cream and icing sugar together until you get stiff peaks  (or until when you turn the mixing bowl upside down, the batter doesn't come off the bowl).


  • while waiting for cake to bake, roast the almond flakes in your oven for 10- 15 minutes at 180 C, or until they're slightly browned. cut strawberries into thin slices, and mango into strips/cubes.
  • after you've baked the cake, cut the cake into two halves using a nicely serrated knife. you have to be extra gentle with this cake. it's a cotton cake, remember :p. pick the one with uneven top to be the base layer, with the uneven surface facing up. 
  • spread your choice of jam onto the surface of the base layer. i chose strawberry jam.
  • spread thick cream all over the base layer. you don't have to be too generous in doing this, if you're not a cream person. 
  • cover the thick cream layer with strawberry slices. you don't have to arrange them too neatly. no one's going to see them.
  • cover the strawberries with another layer of cream.
  • put the other cake layer onto the cream layer.
  • cover the whole cake with cream.
  • to cover sides with almond, grab a handful of almonds and pat them onto sides of cake. 
  • scatter top of cake with strawberries, and mango strips and cubes.
  • serve!

i love this cake. it's pretty, and it tastes really yummmmeyhh! it's light and not too sweet. as for the choice of cream, i opted for thick cream instead of the usual thickened cream because thick cream is much richer and denser. it holds up better too! but you can always use thickened cream if you prefer too! :)

happy baking and have a lovely saturday people!

baker at heart,

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