COTTON CLOUD The Legendary Japanese Cake That Melts in Your Mouth

Have you ever wanted to bite into a cloud?   If so, stop right now because you’ve just found the recipe of a lifetime! Today we’re making Japanese Cotton Sponge Cake, the dessert that’s making waves around the world for its incredible texture: it’s not a sponge cake, it’s not a soufflé… it’s pure culinary magic. 

This cake is famous for its “jiggle,” that swaying motion that’s driving TikTok and Instagram wild. It’s the epitome of delicacy, with a buttery, egg-filled aroma that envelops you like a hug. Making it is a ritual, an act of love that requires patience but will give you immense satisfaction when you see it emerge from the oven, tall, proud, and fragrant. 

Get the pan ready, warm your heart, and get ready to receive a shower of likes, because this cake is simply irresistible! 

 THE INGREDIENTS OF DESIRE (For a 20cm square pan)

To achieve this perfection, you need just a few ingredients, but the highest quality. Precision is everything here! 

• 6 large eggs (essential: separate the yolks from the whites very carefully) 
• 100g of cake flour (type 00, sifted!) 
• 100g of high quality unsalted butter 
• 100ml of fresh whole milk 
• 100g of granulated sugar (or icing sugar for an even silkier texture) 
• 1 teaspoon pure vanilla extract 
• A pinch of salt 
• A drop of lemon juice (to stabilize the meringue) 

 THE PROCESS TO PERFECTION (Follow every step!)

 The Sweet Warmth of Butter and Milk 

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Start by placing the butter and milk in a small saucepan. Heat over very low heat until the butter has completely melted. It shouldn’t boil! It should just be warm and inviting. Turn off the heat and pour the liquid into a large bowl.

 The Magic of Flour 

Sift the flour directly into the still-warm milk and butter mixture. Mix with a hand whisk until you obtain a smooth, lump-free batter. This method (called “cooked dough”) is the secret to making the cake so elastic and moist!

 The Golden Soul 

Add the egg yolks one at a time to the mixture, mixing well after each addition. Add the vanilla extract and a pinch of salt. You should now have a thick, golden, and fragrant cream. Cover and let it rest for a moment.

 The “Bird’s Beak” Meringue 

Be careful here! In a perfectly clean bowl, begin whipping the egg whites with the lemon juice. When they start to foam, add the sugar in three additions. Continue whipping until you obtain a glossy and firm meringue, but not too stiff: when you lift the whisk, it should form a “beak” that bends slightly. If you overbeat, the cake will crack in the oven! 

 The Fatal Encounter 

Take a third of the meringue and vigorously fold it into the egg yolks to lighten the mixture. Now, using a spatula, incorporate the rest of the meringue in very slow, upward motions. Treat this mixture as if it were the most precious crystal in the world. We don’t want to lose even a single air bubble!

 The Bain-Marie and Cooking 

Line the pan with parchment paper (leave some over the edges to help you unmold it). Pour in the batter and smooth the surface. Place the pan inside a larger one and pour hot water (about 80°C) into the pan. Bake in a preheated oven at 150°C (300°F) for about 60-70 minutes. The cake should rise slowly and become golden brown on top like a summer sunset.

 THE SECRET TO THE FINAL “WOW”

Once cooked, turn off the oven and leave the door slightly ajar for 10 minutes: this will prevent the thermal shock from deflating your cloud. Carefully unmold it and serve warm for a melt-in-your-mouth effect, or chilled from the refrigerator for a firmer, creamier texture. 

Did you feel like trying it? 

Bookmark this post now for your next baking weekend! Tag that person who can’t resist a soft dessert in the comments and tell me… what would you pair it with? A hot coffee   or a cascade of fresh berries?