If you have been dreaming of a dessert that is impossibly light, airy, and super tasty, this is it! This Japanese-style cotton sponge cake is the ultimate baking goal—a delicate, chiffon-like structure that defies gravity.
But the real magic? It’s paired with a yummy yogurt cream filling. The slight tang of the yogurt perfectly cuts through the rich cream, making it unbelievably tasty and addictive.
It’s the perfect dessert to go with coffee or tea for an afternoon pick-me-up. Plus, it’s highly customizable—you can use different yogurt flavors to alternate the filling and keep things exciting!
📝 Ingredients Table (for a 28*28cm square pan)
Cake：
- Eggs (Separated): 8
- Sugar: 70g
- Corn oil: 90g
- Flour: 110g
- Milk: 110g
- Lemon juice: 4g
Filling：
- Heavy cream: 170g
- Sugar: 12g
- Yogurt: 70g
- Lemon zest: a little bit
🍳 Step-by-step Instructions
1. Preheat the oven
Preheat your oven to 145°C-150°C (top and bottom heat)
2. Prepare the cake batter:
Separate and chill: Separate the egg whites and egg yolks. Place the egg whites in the freezer while preparing, until a thin layer of ice forms around the edges.
Combine wet ingredients: In a mixing bowl, put in corn oil, milk, and egg yolks, mix together until emulsified.
Add flour: Sift low-gluten flour into the mixture and mix until smooth and no lumps.
Put the cake batter aside and continue step 3.
3. Prepare the Meringue:
Whip egg whites: Take out the egg whites from the freezer. Add a bit of lemon juice and 70g of sugar. Whip with a mixer until stiff peaks. Start on high speed for a quick whip, then turn it down to low at the end to stabilize and avoid over-beating.
4. Combine:
Fold in the egg whites: Gently fold about one-third of the whipped whites into the cake batter. Then pour the mixture back into the bowl of whipped whites, and fold gently until fully combined.
Prep for baking: Pour the mixture from a high position into a 28*28cm pan that has been lined with baking paper (bottom and side). Gently tap the pan on the table to release large air bubbles.
5. Bake:
Water bath: First, preapre another larger pan filled with hot water, put it on the lowest rack, then put the 28*28 baking pan into the large pan. Bake at 145°C-150°C (top and bottom heat) for 60 minutes.
Check: After an hour, gently touch the surface, it is done if the surface is dry, not sticky, and springy. You can also insert a stick into the center of the cake, if it comes out clean, the cake is done
6. Cool:
Cool: Let the cake cool on a rack to allow air circulation. This prevents condensation from making the bottom soggy. Remove the baking paper once cooled.
7. Make the Filling and Assemble:
Make cream filling: While the cake cools, you can start prepare the filling. Whip the heavy cream with 12g sugar until stiff. Gently fold in the yogurt and some lemon zest.
Assemble: Once the cake is completely cool, you can either spread the cream on top and enjoy it as is, or slice the cake into two layers and sandwich the cream in between.
Give it a try and share with your loved ones! Comment below if you like it!
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