Black Sesame Japanese Cotton Cake

What can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! In this recipe, I used the "Scalded Flour Method", which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let's get our hands dirty for this delicious cotton cake.

pigoutyvr @cook_9298439

Saved

Ingredients

1.5 hrs

6" Cake

40 gVegetable Oil
45 gCake Flour
15 gBlack Sesame Powder
3Egg White
50 gSugar
3Egg Yolks
1Egg
50 gMilk/Soymilk

Saved

Steps

1.5 hrs

1

For the Yolk Mixture, mix the egg yolks, egg, and milk until combined.
2

In a separate bowl, sift the flour with the black sesame powder. Set aside.
3

For the Scalded Flour, heat the vegetable oil at a low temperature in a clean pot. Then pour the heated oil immediately to the flour mixture and quickly stirred until everything is combined and lump-free.
4

Wait until the scalded flour mixture is partly cooled, then mix in the yolk mixture until combined. Set aside.
5

For the Meringue, beat the egg whites until foamy. Add in the sugar gradually and whisk until soft peak forms.
6

Preheat the oven to 180°C (350°F) for 10 minutes.
7

Fold the meringue into the yolk mixture in three separate additions. Gently mix each addition unil no streaks remain.
8

Pour the batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
9

Wrap the cake pan with an aluminum foil. Make sure that the sides of the pan are fully covered by foil to prevent water went into the pan.
10

Place the cake pan into a baking pan. Add about an inch of hot water to the baking pan, so it surrounds the pan. Make sure you add enough water, so it does not fully evaporate during the baking process
11

Bake the cake for 10 minutes at 170°C (325°F) for 10 minutes. Then reduce the heat to 150°C (300°F) for another 45 minutes.
12

Once it is done, turn off the oven and let the cake be in the oven for 5 minutes.
13

Remove from the oven and from the pan. Let cool completely on a wire rack. Chill in a fridge for approximately 4 hours.