saw this recipe when i was web surfing.. i thought it was really interesting..
and as i was through making it… it just dawned on me.. did i just not make a cotton cake?

recipe adapted with modifications/食谱经调整取自于: 爱料理

IMG_1810ingredients (8 inch square pan, lined with parchment paper)

100g unsalted butter
140g cake flour, sifted twice
150g full cream milk
40g mirin (omit if you do not have this ~ i added to give it a slightly chewier texture)
8 large egg yolk + 1 large egg, whisked together
20g vanilla paste

8 large egg white
130g caster sugar
20g lemon juice

peanut butter (optional)


无盐黄油 100克
蛋糕粉 140克、过筛两次
全脂奶 150克
味醂 40克(可免~我加入是为了增添口感)
蛋黄 8大颗+鸡蛋 1大颗、略打散
香草糊 20克

蛋白 8大颗
绵白糖 130克
柠檬汁 20克



IMG_1766mix mirin with milk. stir and set aside

IMG_1767melt butter in a saucepan

IMG_1768pour flour into melted butter and mix quickly till you get a dough

add milk in a few additions
blend well after each addition

IMG_1773pour in whisked egg yolk in 3 additions and mix well

IMG_1774finally stir in vanilla paste

set aside egg yolk batter

whisk egg white till foamy then add in 1/3 portion of sugar and all lemon juice

continue beating till it is thick
add in second portion of sugar

beat egg white till soft peak then add in final portion of sugar

IMG_1779beat till stiff and shiny peaks, then turn mixer to low speed
stir for 1 min to remove trapped air bubbles

IMG_1780add one third portion of meringue into egg yolk batter

IMG_1781fold well

IMG_1782pour the entire egg yolk batter into egg white meringue

IMG_1783fold well once again
do not over do it

IMG_1784pour batter into lined pan, and tap it lightly to remove air bubbles
level surface with a spatula

IMG_1785bake using steam bath method, second lowest rack of 190 degrees C preheated oven for 10 mins
(i placed a tray of water on the lowest rack)
adjust temperature to 170 degrees C and continue baking for 15 mins
(surface of your cake will be browned by then)
then turn down temperature to 155 degrees C and bake for another 55 mins
(baking time and temperature is for reference only)
蒸烤法,将蛋糕送入预热至 190摄氏度倒数第二层烤箱烤 10分钟
降温至 170摄氏度需烤 15分钟
后转 155摄氏度续烤 55分钟

IMG_1798once cake is baked, turn off oven
do not remove cake. allow it to sit inside for 5 mins
after 5 mins, open oven door slightly and wait for another 5 mins
蛋糕继续在烤箱里焖 5分钟
5分钟后,将烤箱门稍微铲开。再等 5分钟

IMG_1800remove cake and lift it out from the pan
allow to cool on wire rack
(or invert if you like to have rack lines on the surface of cake)

IMG_1801once cake has cooled, slice into half

spread peanut butter onto a slice of cake (if using)

IMG_1803then top it with another slice of cake

IMG_1809ok la~~



(15) Comments

  • May Law (March 14, 2016)

    服了你呀亲,怎么每个蛋糕都是这么的perfect, 真让我羡慕呢!
    我呀, 好久好久没烤这类的蛋糕了, 不敢多吃也不敢多看, 嘻嘻。。。

  • Ros (March 14, 2016)

    What\’s the texture of the cake? Mine is a bit moist and didn\’t rise very much. For half a recipe, what is the size of the cake tin should I use?
    Thank you

    • Victoria Bakes (March 14, 2016)

      It\’s very soft. I left it out to dry before slicing. Definitely not wet. For half recipe, u can try using six inch square pan

  • kat (March 15, 2016)

    can bake it without milk?

    • Victoria Bakes (March 15, 2016)

      Is there a lactose intolerant issue you may face here? If so, substitute with soy or almond milk .

      • kat (March 16, 2016)

        ok thanks

  • May Lim (March 15, 2016)

    Do we add the cake flour into the hot melted butter or must wait for the melted butter to cool down abit?

    • Victoria Bakes (March 15, 2016)

      Cake flour right into hot butter. This is called 烫面 in Chinese or cooked dough method

  • Florence (March 31, 2016)


    If i want to bake using two 6\” round pan, do i need to alter the baking time and temperature? (Since the height of each pan is half of the normal size pan) Thank you!

    • Victoria Bakes (March 31, 2016)

      Hi ~ i will not change the temperature. yes do adjust time accordingly

  • Elisabeth (April 2, 2016)

    May I know what the height (in cm) of ur pan? Seems to be so tall..

    • Victoria Bakes (April 2, 2016)

      hi~ pan is 7cm. the cake does rise (quite a bit) during the baking process as well

  • Hazel (April 22, 2016)

    Hi. My egg yolk batter wasn\’t smooth at all. I had little balls of dough which just couldn\’t be combined with the whites. May I know what went wrong ?


    • Victoria Bakes (April 22, 2016)

      Hi Hazel, I suppose what happened was that the milk and flour/butter dough wasn\’t well mixed. This resulted in a slightly lumpy batter before your whites can be incorporated. You have to whisk really hard. If you have challenges doing this manually, use an electric egg whisk. After that, sift batter to Ensure yolk batter is smooth before folding in whites. Hope this help

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Victoria Bakes – Baking into the Ether