The Japanese cotton sponge cake is an ultra-soft Japanese cake, which I prepared in both the regular version and gluten-free with rice flour, lactose-free and sugar-free. The cake is soft in both versions and is also excellent filled with various jams or chocolate cream.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 165.18 (Kcal)
- Carbohydrates 20.10 (g) of which sugars 12.46 (g)
- Proteins 5.10 (g)
- Fat 7.80 (g) of which saturated 2.21 (g)of which unsaturated 5.42 (g)
- Fibers 0.98 (g)
- Sodium 40.05 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup flour (or gluten-free rice flour)
- 2 1/2 tbsp cornstarch (corn flour) (gluten-free)
- 1/2 cup milk (lactose-free with lactose less than 0.01% or plant-based)
- 2 1/2 tbsp sunflower oil
- 4 egg yolks
- 1 egg
- 4 egg whites
- 7 tbsp sugar (or 30 g of powdered stevia)
Tools
- 1 Baking pan – springform pan 8.5/9 inches
- 1 Mixer
- 2 Bowls
Procedure
Preheat the oven in static mode to 320°F.
Separate the egg yolks from the egg whites. Heat the butter with the milk in a bain-marie, while if using oil this step is not necessary.
Mix well with a whisk and add the flour with the cornstarch by sifting.
Mix well to eliminate any lumps and add the yolks first and then the whole egg. Set aside.
Start whisking the egg whites and as soon as they start foaming, add the first part of sugar or stevia, continue whisking and after a few minutes add the second part.
When they are well puffed up, add the last part and continue to whisk until they are stable.
Add 1/3 of the egg whites to the previously prepared mixture.
Gently mix and as soon as they are incorporated, add the second part, always mixing from bottom to top.
Add the third part and pour into a pan lined with parchment paper 9 inches.
Bake for 60-70 minutes.
Remove from the oven and immediately remove the pan and parchment paper.
Let it cool before consuming.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are gluten-free
Tips
It keeps for 5 days in a cake container.
It keeps for 5 days in a cake container.
