Cotton Soft Jiggly floppy Japanese cake

Name: Cotton Soft Jiggly floppy Japanese cake
Total time: 4800 s
Yield: 9inches pan(16)
Cuisine: Nigerian
Ingredients: 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

Ayish Khaleel @cook_19549264

Kano Nigeria

Ayish Khaleel @cook_19549264

Kano Nigeria

Cotton Soft Jiggly floppy Japanese cake

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Ingredients

1hr20mins

9inches pan(16)

3 tspBaking powder
3 CupsCake flour
12large Eggs
1 tsp🍋 / 1 tsp cream of tartar
1 2/4 cupsmilk
1 tspSalt
1 cupsugar
2/3 Cups🌽 oil/ sunflower oil
4 tspvanilla

Saved

Steps

1hr20mins

1

Separate egg whites from yolk set aside.
2

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.
3

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.
4

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
5

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.