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Japanese sponge cake is bouncy like a piece of sponge, with the soft and delicate texture resemble cotton when you tear it open. Measure the plain flour and sieve a least once. Add the flour to the melted butter after the butter is cooled. Mixed well. Add the milk. Mix well. Lightly beat the egg yolks and add to the flour-butter-milk mixture.
The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread.
When baking Japanese cheesecake, there are a few tips you need to keep in mind to make this recipe successful every time. We recommend planning ahead so the eggs are at room temperature-whites and yolks separated before you start-having at hand a springform pan to easily unmold the cake, and measuring everything before you begin.
Japanese cheesecake, also known as Japanese cotton cake, soufflé cheesecake, or jiggly cake, is a bouncy and light confection with similar ingredients to regular cheesecake, but of lighter and fluffier texture.
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