Jiggly cake recipe: How to make Japanese jiggly cotton cake

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Often food videos go viral online, with dalgona coffee sweeping the globe earlier this year. Banana bread, Halloween bakes and other assorted home cooking goodies have also drawn millions of views online.

In recent days one thing which has swept social media is jiggle cake or Japanese cheesecake.

The delicious looking dessert is famed for its unique texture – jiggling when the plate is touched.

The ingredients used to create jiggly cake make an almost soufflé texture, which is usually sprinkled with icing sugar and served with strawberries.

If you want to have a go at making this delicious dessert, below is a recipe for Japanese jiggle cake.

Japanese jiggle cake recipe

Ingredients

  • for 6 servings
  • 7 tablespoons butter
  • 100g cream cheese
  • 130ml milk
  • 8 eggs, yolk
  • 60g flour
  • 60g cornstarch
  • 13 large egg whites
  • 130g granulated sugar
  • hot water, for baking
  • powdered sugar, for serving
  • 340g strawberries, for serving

Method

First, you should preheat your oven to 160C.

In a small pot over medium heat, whisk together the butter, 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, stirring until evenly combined.

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Sift in the flour and the cornstarch, whisking to 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 a quarter of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

Grease the bottom of a 9 by 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper.

If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.

Pour the batter into the pan and shake to release any large air bubbles.

Place the pan into a larger baking dish lined with two paper towels at the bottom.

The paper towels ensure the heat is distributed evenly along the bottom of the pan.

Fill the larger pan about one inch (two centimetres) high with hot water.

Bake for 25 minutes, then reduce the heat to 140C, and bake for another 55 minutes, until the cake has risen to almost double its original height.

Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper.

Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.

Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!

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