Description
A soft, fluffy Japanese milk cake with a delicate, creamy sweetness. Light as air and perfect for tea time or dessert.
Ingredients
Scale
- 4 large eggs, separated
- 100 ml whole milk
- 60 g cake flour
- 70 g granulated sugar, divided
- 40 g unsalted butter
- 20 g cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper. Prepare a water bath by boiling water.
- Warm milk and butter in a small saucepan until melted. In a bowl, whisk egg yolks with half the sugar, then slowly add the warm milk mixture. Sift in flour, cornstarch, and salt. Stir in vanilla extract.
- In another bowl, beat egg whites until frothy. Gradually add remaining sugar and beat until stiff peaks form.
- Fold one-third of egg whites into the yolk mixture to lighten it, then gently fold in the rest.
- Pour the batter into the prepared pan. Place the pan in a larger tray and fill it halfway with hot water.
- Bake for 50–60 minutes until golden and a skewer comes out clean. Turn off the oven, leave the cake inside with the door slightly open for 10 minutes.
- Remove and let cool completely. Dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for best results.
- Don’t skip the water bath—it helps the cake bake evenly and stay moist.
- Slice with a serrated knife for clean cuts.