Japanese Cotton

Ingredients:

• Cheese Base:
  • 9 oz (250g) cream cheese, room temperature
  • 3 1/2 tbsp (50g) unsalted butter
  • 1/2 cup (120ml) whole milk
  • 6 large egg yolks, room temperature
  • 1/2 cup (60g) cake flour (or 50g all-purpose flour + 10g cornstarch), sifted
  • 2 tbsp cornstarch, sifted
  • 1 tbsp fresh lemon juice
• Meringue:
  • 6 large egg whites, cold
  • 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
  • 2/3 cup (130g) granuInstructions:

1. Prep the Pan & Oven: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. (Note: If using a springform pan, wrap the outside thoroughly in multiple layers of aluminum foil so water cannot leak inside).
2. Melt the Cheese Base: Combine the cream cheese, butter, and whole milk in a heatproof bowl set over a pot of simmering water (a double boiler). Whisk constantly until completely melted and smooth. Remove from heat and let cool slightly.
3. Add Yolks and Flour: Whisk the egg yolks into the warm cheese mixture one at a time. Gently fold in the sifted cake flour, cornstarch, and fresh lemon juice until smooth. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any tiny lumps.
4. Whip the Meringue: In a separate clean bowl, beat the cold egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar a little at a time while continuing to beat until soft-to-stiff peaks form (the peaks should hold their shape but bend slightly at the tip when the beaters are lifted).
5. Fold Gently: Add about one-third of the meringue into the warm cheese batter and whisk gently to lighten it. Pour that mixture back into the remaining meringue and use a spatula to fold gently from the bottom up, taking care not to deflate the trapped air bubbles.
6. Steam Bake: Pour the batter into your prepared cake pan and gently tap the pan on the counter to release large air bubbles. Place the cake pan inside a larger roasting pan, and fill the roasting pan with hot water until it reaches about 1 inch up the sides of the cake pan.
7. Bake Sequence: Bake at 320°F (160°C) for 25 minutes. Then, lower the oven temperature to 285°F (140°C) and bake for another 45–50 minutes until the cake has risen and the top is a light golden brown.
8. Cool and Unmold: Turn off the oven, leave the oven door slightly ajar with a wooden spoon, and let the cake sit inside for 15 minutes to prevent shocking the structure. Remove, let cool completely, and chill in the refrigerator for at least 2 hours before slicing into its bouncy, cloud-like texture.