{"id":5004,"date":"2026-11-12T10:31:03","date_gmt":"2026-11-12T10:31:03","guid":{"rendered":"https:\/\/cake.appscodestudio.com\/?p=5004"},"modified":"2026-11-12T11:13:30","modified_gmt":"2026-11-12T11:13:30","slug":"japanese-cotton","status":"publish","type":"post","link":"https:\/\/cake.appscodestudio.com\/index.php\/2026\/11\/12\/japanese-cotton\/","title":{"rendered":"Japanese Cotton"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cheese Base:<\/strong>\n<ul class=\"wp-block-list\">\n<li>9 oz (250g) cream cheese, room temperature<\/li>\n\n\n\n<li>3 1\/2 tbsp (50g) unsalted butter<\/li>\n\n\n\n<li>1\/2 cup (120ml) whole milk<\/li>\n\n\n\n<li>6 large egg yolks, room temperature<\/li>\n\n\n\n<li>1\/2 cup (60g) cake flour (or 50g all-purpose flour + 10g cornstarch), sifted<\/li>\n\n\n\n<li>2 tbsp cornstarch, sifted<\/li>\n\n\n\n<li>1 tbsp fresh lemon juice<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Meringue:<\/strong>\n<ul class=\"wp-block-list\">\n<li>6 large egg whites, cold<\/li>\n\n\n\n<li>1\/4 tsp cream of tartar (or 1\/2 tsp lemon juice)<\/li>\n\n\n\n<li>2\/3 cup (130g) granuInstructions:<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Prep the Pan &amp; Oven:<\/strong> Preheat your oven to 320\u00b0F (160\u00b0C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. <em>(Note: If using a springform pan, wrap the outside thoroughly in multiple layers of aluminum foil so water cannot leak inside).<\/em><\/li>\n\n\n\n<li><strong>Melt the Cheese Base:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Add Yolks and Flour:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Whip the Meringue:<\/strong> 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).<\/li>\n\n\n\n<li><strong>Fold Gently:<\/strong> 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 <strong>fold<\/strong> gently from the bottom up, taking care not to deflate the trapped air bubbles.<\/li>\n\n\n\n<li><strong>Steam Bake:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Bake Sequence:<\/strong> Bake at 320\u00b0F (160\u00b0C) for 25 minutes. Then, lower the oven temperature to 285\u00b0F (140\u00b0C) and bake for another 45\u201350 minutes until the cake has risen and the top is a light golden brown.<\/li>\n\n\n\n<li><strong>Cool and Unmold:<\/strong> 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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients:<\/p>\n","protected":false},"author":15,"featured_media":5006,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63,1],"tags":[],"class_list":["post-5004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecake","category-uncategorized"],"Cooking_time":"","jetpack_featured_media_url":"https:\/\/cake.appscodestudio.com\/wp-content\/uploads\/2026\/11\/2.webp","_links":{"self":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5004"}],"version-history":[{"count":1,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5004\/revisions"}],"predecessor-version":[{"id":5009,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5004\/revisions\/5009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5006"}],"wp:attachment":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}