This cake is known for its incredibly light, airy, and melt-in-your-mouth texture, similar to Japanese cotton cheesecake but without the cheese. It’s perfect for a light dessert or afternoon tea.
Ingredients:
- For the Batter:
- 60g (1/4 cup) vegetable oil (or canola oil)
- 80g (1/3 cup) all-purpose flour
- 20g (1/4 cup) cornstarch
- 100ml (1/3 cup + 1 tablespoon) milk (whole milk recommended)
- 6 large egg yolks
- 1 teaspoon vanilla extract
- For the Meringue:
- 6 large egg whites
- 1/4 teaspoon cream of tartar (or a few drops of lemon juice)
- 100g (1/2 cup) granulated sugar
Instructions:
- Prepare the Cake Pan:
- Preheat your oven to 150°C (300°F).
- Line the bottom and sides of an 8-inch square or round cake pan with parchment paper. Ensure the paper extends a few inches above the sides of the pan.
- Find a larger pan that the cake pan can fit inside. This larger pan will be used as a water bath.
- Heat the Oil and Flour:
- In a medium saucepan, heat the vegetable oil over low heat until it reaches about 70-80°C (160-175°F). You should see slight ripples on the surface.
- Remove the saucepan from the heat and immediately add the all-purpose flour and cornstarch. Whisk vigorously until smooth.
- Add Milk and Egg Yolks:
- Slowly pour the milk into the flour mixture, whisking constantly until smooth.
- Add the egg yolks one at a time, whisking after each addition.
- Add the vanilla extract, and whisk until the batter is smooth and well combined.
- Prepare the Meringue:
- In a clean, grease-free bowl, beat the egg whites with the cream of tartar (or lemon juice) until foamy.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat.
- Beat until stiff, glossy peaks form.
- Combine Batter and Meringue:
- Take a large spatula and add about 1/3 of the meringue to the egg yolk batter. Gently fold it in to lighten the batter.
- Add the remaining meringue in two more additions, gently folding until just combined. Be careful not to overmix, as this will deflate the meringue.
- Bake the Cake:
- Pour the batter into the prepared cake pan.
- Place the cake pan inside the larger pan.
- Pour hot water into the larger pan until it comes about halfway up the sides of the cake pan (creating a water bath).
- Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, loosely cover the cake with foil.
- Cool and Serve:
- Turn off the oven and leave the cake in the oven with the door slightly ajar for 10-15 minutes to prevent it from collapsing.
- Remove the cake from the oven and the water bath. Let it cool completely in the pan.
- Once cooled, carefully remove the cake from the pan and peel off the parchment paper.
- Slice and serve. You can dust with powdered sugar if desired.
Tips for Success:
- Use a water bath: This is crucial for achieving the soft, delicate texture.
- Don’t overmix the meringue: Overmixing will deflate the meringue and result in a dense cake.
- Cool the cake slowly: This helps prevent it from collapsing.
- Use room temperature ingredients: This helps the batter emulsify properly.
- Clean and dry bowls: Especially when beating egg whites, any grease residue will prevent the egg whites from forming stiff peaks.