Japanese Cotton Sponge Cake with Yogurt Cream Filling
Japanese Cotton Sponge Cake with Yogurt Cream Filling
Ingredients
For the Cake
- 8 eggs, separated into egg whites and egg yolks
- 90 g corn oil
- 110 g milk
- 110 g flour
- 70 g sugar
- a bit lemon juice
For the Filling
- 170 g heavy cream
- 12 g sugar
- as needed lemon zest
- 70 g yogurt
Instructions
- 1
Separate 8 eggs, placing the egg whites in one bowl and the egg yolks in another. Set aside the egg whites for later use.
⏱️ 5 min
- 2
In a separate mixing bowl, combine 90g corn oil and 110g milk. Whisk well until fully incorporated.
⏱️ 2 min
- 3
Add 110g flour to the corn oil and milk mixture. Blend with a whisk until smooth and no lumps remain.
⏱️ 3 min
- 4
Add the 8 egg yolks to this mixture and whisk again until smooth and uniformly yellow. Set the egg yolk mixture aside.
⏱️ 3 min
- 5
To the bowl of egg whites, add 70g sugar and a bit of lemon juice.
⏱️ 1 min
- 6
Using an electric mixer, whip the egg whites until stiff peaks form.
⏱️ 5 min
- 7
Take approximately one-third of the whipped egg whites (meringue) and gently fold it into the egg yolk mixture using a spatula to lighten the batter.
⏱️ 2 min
- 8
Pour the lightened egg yolk mixture back into the bowl containing the remaining whipped egg whites.
⏱️ 1 min
- 9
Gently fold the two mixtures together until the batter is smooth and uniform, being careful not to deflate the egg whites.
⏱️ 3 min
- 10
Pour the combined batter into a baking pan lined with parchment paper. Preheat your oven to 145°C (293°F).
⏱️ 2 min•🌡️ 145
- 11
Bake the cake in the preheated oven at 145°C (293°F) for 60 minutes using a water bath method. To do this, place the baking pan into a larger pan filled with about 1 inch of hot water.
⏱️ 60 min•🌡️ 145
- 12
Once baked, carefully remove the cake from the oven and the water bath. Overturn the cake onto a cooling rack and gently peel off the parchment paper. Allow the cake to cool completely.
⏱️ 120 min
- 13
In a clean mixing bowl, combine 170g heavy cream, 12g sugar, and some lemon zest.
⏱️ 2 min
- 14
Whip the mixture with an electric mixer until it forms stiff peaks.
⏱️ 3 min
- 15
Add 70g yogurt to the whipped cream and gently mix until just combined.
⏱️ 1 min
- 16
Once the cake is completely cooled, cut it in half lengthwise.
⏱️ 1 min
- 17
Flip one half of the cake over so the bottom surface is facing up.
⏱️ 1 min
- 18
Pipe or spread the prepared yogurt cream filling evenly over the entire surface of the flipped cake half.
⏱️ 2 min
- 19
Carefully place the other half of the cake on top of the cream filling.
⏱️ 1 min
- 20
Cut the assembled cake into individual slices or any desired shape. For a finer texture and richer flavor, it is highly recommended to rest the cake overnight in the fridge before serving.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Cotton Sponge Cake with Yogurt Cream Filling
For the Cake
- 8 eggs, separated into egg whites and egg yolks
- 90 g corn oil
- 110 g milk
- 110 g flour
- 70 g sugar
- a bit lemon juice
For the Filling
- 170 g heavy cream
- 12 g sugar
- as needed lemon zest
- 70 g yogurt
Instructions
- 1
Separate 8 eggs, placing the egg whites in one bowl and the egg yolks in another. Set aside the egg whites for later use.
⏱️ 5 min - 2
In a separate mixing bowl, combine 90g corn oil and 110g milk. Whisk well until fully incorporated.
⏱️ 2 min - 3
Add 110g flour to the corn oil and milk mixture. Blend with a whisk until smooth and no lumps remain.
⏱️ 3 min - 4
Add the 8 egg yolks to this mixture and whisk again until smooth and uniformly yellow. Set the egg yolk mixture aside.
⏱️ 3 min - 5
To the bowl of egg whites, add 70g sugar and a bit of lemon juice.
⏱️ 1 min - 6
Using an electric mixer, whip the egg whites until stiff peaks form.
⏱️ 5 min - 7
Take approximately one-third of the whipped egg whites (meringue) and gently fold it into the egg yolk mixture using a spatula to lighten the batter.
⏱️ 2 min - 8
Pour the lightened egg yolk mixture back into the bowl containing the remaining whipped egg whites.
⏱️ 1 min - 9
Gently fold the two mixtures together until the batter is smooth and uniform, being careful not to deflate the egg whites.
⏱️ 3 min - 10
Pour the combined batter into a baking pan lined with parchment paper. Preheat your oven to 145°C (293°F).
⏱️ 2 min•🌡️ 145 - 11
Bake the cake in the preheated oven at 145°C (293°F) for 60 minutes using a water bath method. To do this, place the baking pan into a larger pan filled with about 1 inch of hot water.
⏱️ 60 min•🌡️ 145 - 12
Once baked, carefully remove the cake from the oven and the water bath. Overturn the cake onto a cooling rack and gently peel off the parchment paper. Allow the cake to cool completely.
⏱️ 120 min - 13
In a clean mixing bowl, combine 170g heavy cream, 12g sugar, and some lemon zest.
⏱️ 2 min - 14
Whip the mixture with an electric mixer until it forms stiff peaks.
⏱️ 3 min - 15
Add 70g yogurt to the whipped cream and gently mix until just combined.
⏱️ 1 min - 16
Once the cake is completely cooled, cut it in half lengthwise.
⏱️ 1 min - 17
Flip one half of the cake over so the bottom surface is facing up.
⏱️ 1 min - 18
Pipe or spread the prepared yogurt cream filling evenly over the entire surface of the flipped cake half.
⏱️ 2 min - 19
Carefully place the other half of the cake on top of the cream filling.
⏱️ 1 min - 20
Cut the assembled cake into individual slices or any desired shape. For a finer texture and richer flavor, it is highly recommended to rest the cake overnight in the fridge before serving.
⏱️ 480 min