Cotton Soft Jiggly floppy Japanese cake - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Cotton Soft Jiggly floppy Japanese cake! A quick and easy dinner that is ready in under 30 minutes!
You can cook Cotton Soft Jiggly floppy Japanese cake with 9 Ingredients and 5 steps. See the following guide!
Ingredients for Cotton Soft Jiggly floppy Japanese cake:
- 3 tsp Baking powder.
- 3 Cups Cake flour.
- 12 large Eggs.
- 1 tsp 🍋 / 1 tsp cream of tartar.
- 1 2/4 cups milk.
- 1 tsp Salt.
- 1 cup sugar.
- 2/3 Cups 🌽 oil/ sunflower oil.
- 4 tsp vanilla.
Step by step how to cook Cotton Soft Jiggly floppy Japanese cake:
- Separate egg whites from yolk set aside..
- Sieve flour then add ur baking powder, quater portion of sugar, salt, corn oil, milk, vanilla essence, egg yolk 2 at a time and mix using ballon mixer..
- In a glass or stainless mixing bowl add egg whites and start mixing on low speed when it forms some bubble stop and add lemon juice or cream of tartar then continue to mix till lightly floppy then gradually add the remaining portion of sugar a little at a time and mix till it reach peak or when u turn ur bowl upside down the mixture doesn't fall..
- Then set aside add 1/3 of ur egg whites mixture and fold it into the egg yolk batter fold it clockwise and semi clockwise repeat with the remaining 2 batches egg whites. Don't over mix the batter.
- Grease ur pan, pour batter tap to release air out.Then pour hot water into baking tray and place cake pan inside the hot water baking try and bake in preheated oven to 130 degree Celsius for 40 or till toothpick comes out clean wen inserted..