a piece of…cloud: japanese cheesecake

by Chen

The most unusual cake I have ever made.

Taste: Soft, even softer than angel food cake. Creamy, but much lighter than traditional cheesecakes. Fluffy, like marshmallow.

Method: This is the first time that I stir flour mixture into whipped egg whites–hard to understand but that’s how it is made.

Overall: Yum! I could eat the whole thing! I’ll make it more often if I have time. It is definitely not an everyday cake.

japanese cheesecake
Adapted from Joe Pastry with some adjustments

Makes two 8-inch loaf cakes (or one 8-inch round cake)

4 tbsp butter
1 package (8 oz) cream cheese
1/3 cup plus 1 tbsp milk

1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 tsp salt

6 egg yolks, room temperature
1 tbsp lemon juice

6 egg whites, room temperature
1/4 tsp cream of tartar
1/2 cup confection sugar

Preheat the oven to 325F. Grease and flour two 8-inch bread pans and line them with parchment paper then grease the paper again.

In a large microwave-safe bowl, combine butter, cream cheese, and milk. Heat the mixture on high in 20-second intervals, stirring in between until butter and cream cheese melted and everything well combined. Set aside and let cool slightly.

In another bowl, whisk flour, corn starch, and salt together. Stir the flour mixture to the cheese mixture.

Find another bowl (looks like the ingredient list should have included “several mixing bowls”), whisk the egg yolks and lemon juice together and stir it into the flour-cheese mixture.

Now whip the egg whites until foamy. Add cream of tartar and sugar to the foamy egg whites and continue working until the mixture gets soft peaks. Slowly stir the yolk-flour-cheese mixture into the egg whites mixture until smooth.

Equally divide the batter between two prepared pans. Bake in a water bath until the cakes are puffed and their tops are golden brown, 30-40 minutes. Keep the oven door ajar and let the cakes rest for 5 minutes before taking them out. Cool the cakes on a rack before serving.

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