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Japanese Milk Cake

A soft and airy dessert made with simple pantry ingredients, perfect for tea time or as a light dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 pieces eggs, separated Ensure egg whites are not mixed with yolks for the right texture.
  • 2/3 cup whole milk
  • 1/4 cup butter Melted.
  • 3/4 cup cake flour Can be substituted with all-purpose flour, but texture may vary.
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 1/2 tsp lemon juice Can add orange zest for a citrusy flavor.
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and grease a round cake pan.
  2. In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
  3. Melt the butter and mix it with the milk. Gradually add this mixture to the egg yolk mixture, stirring continuously.
  4. Sift in the cake flour and cornstarch and mix until smooth.
  5. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the lemon juice and continue beating until stiff peaks form.
  6. Gently fold the egg whites into the yolk mixture in three additions until fully combined.
Baking
  1. Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles.
  2. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool slightly before transferring it to a wire rack.
Serving
  1. Dust the cake with powdered sugar before serving.

Notes

This cake is best served fresh but can also be delightful when chilled. Store in an airtight container in the refrigerator and consume within a few days for freshness.