Light & Airy Japanese Cotton Cake

As the name suggests, it’s indeed light, airy and fluffy. A perfect combination of a soft sponge and cheesecake. A gluten free decadent dessert to satisfy your taste buds !


  • 125 g Cream Cheese softened at room temperature
  • 2 medium eggs or 3 small eggs separated
  • 40 ml Vegetable Oil
  • 60 ml Cold Milk
  • 25 g Castor Sugar + additional 50 g
  • 30 g Corn Flour sifted
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Essence



  • Preheat the oven for 150 Degree Celsius
  • In a double boiler combine the cream cheese, 50 g sugar and oil and melt.
  • Remove from heat and mix well.
  • Add in the cold milk and whisk it well till you get a smooth mixture.
  • Now one by one whisk in the egg yolks.
  • Now add in the Corn flour and mix gently till no lumps remain.
  • Add to this mixture lemon juice and vanilla essence.
  • In another bowl whisk the egg whites and remaining sugar till you get firm peaks.
  • Now fold in the egg white mixture to the cake batter gently so that the air in whites remain intact.
  • Line an 18 cm round pan with baking paper and lightly grease the side.
  • Pour in the cake batter and tap it to release any air bubbles.
  • Bake the cake using water bath method* for about 80-90 minutes.
  • Insert a wooden skewer to check if its cooked through.
  • Let the cake cool down to room temperature on a cooling rack.
  • Serve with whipped cream or as it is.
  • Enjoy the light & airy delight.

*Water bath method means immersing the bottom of a cake pan or mould in hot water and baking it along. This gives a souffle texture to the cake.To do this take another oven proof vessel having a round bottom and slightly bigger than the cake mould. Fill 2/3 rd of it with hot water and immerse the cake mould in it. Do not over flow it else the water might get into the cake batter.

Here are the sliced pieces of the cake. I’ve served it with tutti fruity bits

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