The Japanese sponge cake, also known as cotton cheesecake, is an incredibly soft and light dessert. Its texture is as airy as a cloud, offering a delicate flavor reminiscent of cheesecake, but with a much simpler preparation. Let’s get to the recipe!
Ingredients for Japanese Sponge Cake:
- 1/2 cup all-purpose flour;
- 6 egg yolks;
- 6 egg whites;
- 1 tsp salt;
- 1 tsp lemon extract (or vanilla);
- 9 oz cream cheese;
- 1/2 cup whole milk;
- 1/2 cup granulated sugar;
- 1/4 cup unsalted butter;
- 1/2 cup cornstarch.
How to make Japanese Sponge Cake:
- In a large mixing bowl, beat the room-temperature butter, cream cheese, and milk until smooth and well combined.
- Add the egg yolks and continue mixing until incorporated.
- Stir in the salt and the lemon extract.
- Sift in the flour and cornstarch. Mix gently until you achieve a smooth, creamy, and lump-free batter.
- In a separate clean bowl, beat the 6 egg whites until foamy. Gradually add the sugar while continuing to beat until stiff peaks form.
- Gently fold the egg whites into the main batter using a spatula, moving from bottom to top to keep the mixture light and airy.
- Line a springform pan with parchment paper and pour the batter into the pan.
- Bake in a water bath (bain-marie) at 300°F (150°C) for 75 minutes.
- Once baked, turn off the oven and let the cake cool down inside the oven.
- Do not remove it immediately; this slow cooling process prevents the cake from deflating.
Once cooled, it’s ready to serve. Enjoy!
Pro Tips:
For a beautiful presentation and a touch of sweetness, dust the top with powdered sugar before serving.
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