Description
A light, airy Japanese souffle cake with a delicate jiggle and creamy flavor that melts in your mouth.
Ingredients
Scale
- 200 grams cream cheese
- 4 large eggs, separated
- 100 ml milk
- 50 grams butter
- 60 grams cake flour
- 100 grams sugar, divided
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 160°C and prepare a water bath by placing a tray of hot water inside.
- Melt cream cheese, milk, and butter together until smooth, then whisk in egg yolks one at a time.
- Line a springform pan with parchment paper and wrap the outside with foil.
- Sift in cake flour and mix gently, then fold in whipped egg whites in batches.
- Pour batter into the pan and bake in the water bath for 60 minutes until set but slightly jiggly.
- Turn off oven and let cake rest inside with the door slightly open.
- Cool, dust with powdered sugar if desired, slice, and serve.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overwhip egg whites to keep the texture soft.
- Always use a water bath to prevent cracks.
- Let the cake cool gradually to avoid collapse.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
Keywords: japanese souffle cake, fluffy cheesecake, jiggly cake, light dessert, japanese cheesecake