Japanese Jiggly Cake – Light Cheesecake
Jiggly cotton cheesecake, sometimes referred to as Japanese jiggly cake or light cheesecake, is a soft, elegant, airy, and delicious cake. It is great served up with some whipped cream or ice cream. Believe me, your family and friends will love it.
There are a few suggestions and alterations to making this cake. Firstly, a spring form pan makes the execution of the cake much easier. If you do not have one, any round 6 inch pan will suffice. Just be sure that you use the parchment paper and spray the sides well.
You can use any brand of cream cheese. I always use Philadelphia cream cheese as it is one of my favourites. Two percent milk and unsalted butter are best for the mixture.
When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip properly. To separate them, you can use your hands, the shells, or an egg separator. Also, make sure the eggs are at room temperature.
The vanilla extract is optional, but I find it adds some additional flavour to the cake. You can use lemon zest too if you like.
It is also important to note that when whipping the egg whites, they need to get to the point of stiff peaks. You will know they are stiff peaks when they stick to the paddles and hold their positions.
The water bath is important in the baking process. Make sure that the water is very hot when adding it to the tray in the oven.Video:
Japanese Jiggly Cake
- 110 ml or ½ cup of milk
- - 140 g cream cheese or half a bar (double cream)
- - 45 g of butter
- - 5 eggs (at room temperature)
- - 45 g or 4 tbsp of flour
- - 15 g or ¼ cup of cornstarch
- - 90 g or ½ cup of sugar (or more to taste)
- Preheat your oven to 150 degrees C or 300 F.
- Add the milk, cream cheese, and butter to a saucepan. Over low heat, stir until melted. Remove from the heat and let it cool down a bit.
- Separate the egg whites from the yolks.
- Whisk the egg yolks.
- Add the milk mixture to the yolks and whisk until well combined and turn pale in colour.
- Sift in the flour and corn starch and whisk until smooth, lump free, and well combined.
- Beat the egg whites, while gradually adding in the sugar, until stiff peaks form.
- Fold the egg whites, in about 4 batches, into the mixture.
- Spray a spring form pan with baking spray and the edges and bottom with parchment paper. Place aluminum foil around the bottom edges of a spring form pan.
- Line the bottom and sides with some parchment paper. Make sure the parchment paper is double the size around the edges to allow the cake to rise.
- Pour the batter in and shake a little and place it into a deep baking pan with very hot water (about 2 inches) in it - about 2 cm.
- Place in the oven and bake for an hour and 20 minutes.
- Allow it to cool a little, slice, serve, and enjoy your Japanese jiggly cake.