Japanese Cotton Cake 日式棉花蛋糕

美吧？

很多人以為這是japanese cotton cheesecake, 但它不是，因為這蛋糕，跟本沒有cheese.

嘿嘿，那麼又怎麼稱為棉花蛋糕呢？

這蛋糕真的很light, 很soft, 很moist, 感覺很棉花，另人吃了很想再吃，由於沒有cheese, 不会覺得膩。

食譜源於http://janechew.blogspot.com, 但我用super fined flour, 只用一个7"方形模來烘。

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Beautiful, soft, light, moist, these are the words i can use to describe this cake. People been asking: is this japanese cotton cheesecake?    Nope, its not, as no cheese were added to the cake and yet it is so nice and so irresistible to eat one slice after another.   

I was referring to the recipe from        http://janechew.blogspot.com, but i made some changes by using super fined flour, and used only one square tin for the whole batter.

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Ingredients:

• 30g butter
• 40g super fined flour
• 40g evaporated milk
• 3 egg yolks
• 3 egg whites
• 40g castor sugar

Method:

1. melt butter (double boil) and add in flour while still warm.
2. whisk egg yolks and slowly add in evaporated milk, mix well.
3. mixed (2) in (1).
4. Beat egg whites with an electric mixer until bubbles form. After mixing well, add in sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until soft peak form. 
5. Fold in 1/3 egg whites into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until well combined. 
6. Pour batter into baking tin.
7. Bake cakes into preheated oven 170C for about 8 mins. After baking the first 8 minutes, change to 150C and continue baking for additional 20 mins until its cooked.  
8. Remove cake from the oven. invert the baking tin immediately. Allow it to cool completely before remove the cake

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