Welcome to my kitchen, where I’m going to teach you how to make the most delightful and jiggly cake you’ve ever tasted. If you’re a fan of Japanese desserts or fluffy cheesecakes, you’re going to love this recipe. In recent years, the Japanese jiggly cake has taken the internet by storm, and for good reason. This cake has a unique texture that’s both light and airy, making it the perfect dessert for any occasion.
I’m excited to share with you my foolproof recipe for the Japanese jiggly cake, which is also known as the Japanese cotton cake, fluffy Japanese cheesecake, or the Japanese souffle cheesecake. This cake is unlike any other cake you’ve tasted before, with a soft and fluffy texture that melts in your mouth.
If you’re looking for a unique and impressive dessert to serve at your next party or event, this jiggly cake recipe is the way to go. It’s a crowd-pleaser that will have everyone coming back for seconds. So let’s get started!
Why You’ll Love This Recipe
You might be wondering what makes this jiggly cake recipe so special. Well, let me tell you, there are plenty of reasons why you’re going to love this dessert.
Firstly, this cake has a fluffy and light texture that’s unlike any other cake you’ve tasted before. It’s not too sweet, making it the perfect dessert for those who prefer a more subtle sweetness.
Secondly, this jiggly cake recipe is versatile and can be customized to your liking. You can add lemon zest or juice, vanilla extract, or any other flavorings you prefer to the cake batter. You can also serve it with fresh fruit, whipped cream, or any other toppings you like.
Thirdly, this recipe is easy to make, and with a little practice, you’ll be able to master it in no time. It only requires a few basic ingredients that you probably already have in your pantry, and the steps are straightforward.
Finally, this jiggly cake recipe is perfect for any occasion. Whether you’re having a birthday party, a dinner party, or just want to treat yourself to a delicious dessert, this cake is sure to impress.
So, what are you waiting for? Let’s get baking!
Before we get started with the recipe, let’s take a look at what you’ll need to make this jiggly cake.
– 5 large eggs, separated into yolks and whites
– 60g unsalted butter, at room temperature
– 75g cake flour, sifted
– 25g corn starch, sifted
– 100g granulated sugar, divided into 60g and 40g
– 100g cream cheese, at room temperature
– 50ml heavy cream
– 1/2 tsp lemon juice
– 1/2 tsp vanilla extract
– Zest of one lemon
– Powdered sugar for dusting
As you can see, the ingredient list for this jiggly cake recipe is relatively short and simple. However, there are a few things to keep in mind when selecting your ingredients.
Firstly, it’s important that your eggs are at room temperature before you begin. This will help them reach the desired consistency when you whisk them.
Secondly, cake flour is an essential ingredient for this recipe. It has a lower protein content than all-purpose flour, which helps to create a soft and fluffy cake.
Thirdly, cream cheese is used in this recipe to create a creamy and tangy flavor. Be sure to use a good quality cream cheese, and make sure it’s at room temperature before you begin.
Finally, the lemon juice and zest add a subtle brightness to the cake, but they’re optional. If you don’t have lemon on hand, you can skip this ingredient.
Now that you have all your ingredients ready, let’s move on to the recipe!
The Recipe How-To
Now that we have all our ingredients ready, it’s time to start making our jiggly cake. Follow these step-by-step instructions carefully to ensure the best results.
Preparing the Pan:
The first step is to prepare your pan. You’ll need a 7-inch springform pan for this recipe. Line the bottom of the pan with parchment paper, and grease the sides with butter. This will prevent the cake from sticking to the pan.
Making the Cake Batter:
In a medium-sized heatproof bowl, melt the butter over low heat. Once melted, remove the bowl from the heat and set aside.
In a large bowl, whisk the egg yolks with 40g of granulated sugar until the mixture becomes pale and thick. Add the melted butter, heavy cream, lemon juice, vanilla extract, and lemon zest to the egg yolk mixture and whisk until well combined.
In a separate bowl, whisk the egg whites with a hand mixer until they form soft peaks. Gradually add in the remaining 60g of granulated sugar and continue whisking until the egg whites become stiff peaks.
Gently fold the egg white mixture into the egg yolk batter, making sure to incorporate them fully. Be careful not to overmix, as this can cause the cake to lose its airy texture.
Baking the Cake:
Preheat your oven to 320°F (160°C).
Place the springform pan in a larger pan, and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan. This creates a hot water bath and helps to create a moist and fluffy cake.
Pour the cake batter into the prepared pan, and smooth out the top with a spatula.
Bake the cake for approximately 45-50 minutes, or until the cake has risen and turned golden brown. Be sure to keep an eye on the cake through the oven door, as opening the door can cause the cake to deflate.
Cooling and Serving:
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
Dust the top of the cake with powdered sugar before serving. You can slice the cake and serve it on a plate or a serving platter.
Congratulations, you’ve made a delicious jiggly cake!
While the Japanese jiggly cake is already a delicious dessert, there are many ways to put your own spin on it and make it your own. Here are some variations you can try:
1. Lemon Jiggly Cake: Add some lemon zest and lemon juice to the cake batter for a refreshing and tangy twist.
2. Chocolate Jiggly Cake: Melt some chocolate and mix it into the cream cheese mixture before adding it to the cake batter for a rich and decadent chocolate flavor.
3. Matcha Jiggly Cake: Add some matcha powder to the cake batter for a unique and earthy flavor that pairs perfectly with the fluffy texture of the cake.
4. Fruit Jiggly Cake: Top the cake with your favorite fruit, such as strawberries, blueberries, or raspberries, for a fresh and colorful dessert.
5. Cheesecake Jiggly Cake: Swirl some regular cheesecake batter into the cake batter for a combination of two classic desserts.
Remember, these are just some ideas to get you started. Feel free to experiment and come up with your own unique variations of the jiggly cake.
Serving and Pairing
The Japanese jiggly cake is a dessert that deserves to be served and paired perfectly. Here are some tips to make sure you get the most out of your jiggly cake experience:
1. Serving: Once your cake is done, let it cool for a few minutes before removing it from the pan. Carefully peel off the parchment paper and place the cake on a serving plate. Dust some icing sugar on top for an elegant touch.
2. Pairing: The jiggly cake is a light and fluffy dessert, so it pairs well with light and refreshing beverages such as tea, coffee or lemonade. You can also pair it with fresh fruit, ice cream, or whipped cream to add some extra sweetness and texture.
3. Presentation: To make your jiggly cake look even more impressive, you can serve it with some fresh fruit, edible flowers, or a drizzle of chocolate or caramel sauce. Get creative and make your dessert look as good as it tastes.
By following these tips, you’ll be able to serve and pair your jiggly cake like a pro. Whether you’re hosting a fancy dinner party or just want to enjoy a sweet treat with your loved ones, the jiggly cake is a dessert that’s sure to impress.
Make-Ahead, Storing and Reheating:
If you’re planning to make the Japanese jiggly cake for a special occasion, you may be wondering how to store and reheat it. Here are some tips to keep your jiggly cake fresh and delicious:
1. Make-Ahead: You can make the cake batter and cream cheese mixture ahead of time and store them separately in the fridge for up to a day before baking. This will save you time and make the baking process easier.
2. Storing: Once your cake is done, let it cool completely before storing it in an airtight container in the fridge for up to 3 days. Make sure to wrap the cake in plastic wrap or aluminum foil to prevent it from drying out.
3. Reheating: To reheat your jiggly cake, preheat your oven to 300°F (150°C) and place the cake on a baking sheet. Cover the cake with aluminum foil and bake for 10-15 minutes, or until it’s warmed through. Alternatively, you can reheat individual slices in the microwave for 10-20 seconds.
By following these tips, you’ll be able to make, store, and reheat your jiggly cake with ease. Whether you want to make it ahead of time or enjoy it as leftovers, the jiggly cake is a dessert that’s just as delicious reheated as it is fresh out of the oven.
Tips for Perfect Results:
Making a jiggly cake may seem intimidating at first, but with these tips, you’ll be able to achieve perfect results every time:
- Follow the recipe carefully, including ingredient amounts and instructions.
- Make sure to use the right type of cake tin. A round cake pan or a springform pan is recommended for jiggly cheesecakes.
- Use a kitchen scale to measure the ingredients accurately.
- Pay close attention to the baking temperature and time, as this can affect the texture of the cake.
- Use a preheated oven to ensure even baking.
- Be mindful of different temperatures, such as room temperature for the ingredients and hot milk for the batter.
- Use a double boiler to melt the butter and cream cheese mixture to prevent burning.
- When whisking egg whites, use a clean and dry bowl and be careful not to leave large air bubbles.
- Folding the beaten egg whites into the cake batter gently is an important step to ensure a fluffy texture.
- When pouring the batter into the cake tin, do so slowly and gently to avoid trapping too much air.
- To prevent cracks from forming, wrap the bottom and sides of the cake tin with parchment paper and a layer of paper towels before pouring in the batter.
- Place the cake tin in a roasting pan with hot water to create a hot water bath, which helps the cake to cook evenly.
- Don’t open the oven door during the baking process, as this can cause the cake to sink or collapse.
- Allow the cake to cool completely before removing it from the tin to prevent it from sticking.
- Store the cake in the fridge for best results and to keep its original height.
- The good news is that with practice, baking a jiggly cheesecake will become easier, even if it’s your first time trying it out.
By following these tips, you’ll be able to make the perfect jiggly cake every time, just like how Japanese chef Tomotaro Kuzuno, known for creating unique and delicious Japanese desserts, did (Japanese cotton cheesecake, soufflé cheesecake, and jiggly Japanese cheesecake are all similar but have different textures and origins. Taiwanese castella cake, Taiwanese old-fashioned sponge cake, and Ogura cake are also popular Asian-style cakes). Don’t be afraid to experiment and make it your own by trying out different flavors and toppings. Happy baking!
In conclusion, the Japanese jiggly cake is a dessert that’s both delicious and impressive. With its light and fluffy texture and unique presentation, it’s sure to be a hit at any gathering or event.
By following the tips and variations provided in this article, you’ll be able to make a jiggly cake that’s both foolproof and customizable. From lemon to chocolate to fruit, the possibilities are endless when it comes to adding your own spin to this dessert.
So why not give it a try? With a little practice and patience, you’ll be able to master the art of the jiggly cake and impress your friends and family with your baking skills. And who knows, you may even inspire others to try making this delicious dessert themselves.
So gather your ingredients, preheat your oven, and get ready to create a dessert that’s as fun to make as it is to eat. Happy baking!
Japanese Jiggly Cake Recipe
- Springform pan
- Parchment paper
- Large bowl
- Hand mixer
- Double boiler
- Roasting pan
- Aluminum foil
- Kitchen scale
- 6 egg yolks
- 1/4 cup of sugar
- 1/4 cup of corn starch
- 1/4 cup of cake flour
- 1/4 cup of unsalted butter room temperature
- 1/2 cup of heavy cream room temperature
- 8 oz cream cheese room temperature
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 6 egg whites
- 1/4 cup of icing sugar
- Hot water
- Preheat the oven to 320°F (160°C).
- Line the bottom of a 8-inch (20 cm) round cake pan with parchment paper and grease the sides with butter. Wrap the bottom and sides of the pan with aluminum foil.
- In a large bowl, beat the egg yolks and sugar together until they turn pale yellow.
- Sift the corn starch and cake flour into the egg yolk batter and mix well.
- In a double boiler, melt the butter and heavy cream. Add in the cream cheese, lemon juice, and lemon zest. Stir until the mixture is smooth and fully combined.
- Pour the cream cheese mixture into the egg yolk batter and mix until fully combined.
- In a separate bowl, whisk the egg whites with a hand mixer until you get stiff peaks.
- Add the icing sugar to the egg whites and continue to whisk until you get glossy and firm peaks.
- Fold 1/3 of the beaten egg whites into the cake batter until fully combined. Add in the remaining egg whites and fold gently until no large air bubbles remain.
- Pour the cake batter into the prepared cake pan and smooth out the top with a spatula.
- Place the cake pan into a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the cake pan.
- Bake the cake for 40-45 minutes or until the top of the cake turns golden brown.
- Turn off the oven and let the cake cool in the oven with the oven door slightly open for 30 minutes.
- Take the cake out of the oven and remove it from the water bath. Let it cool on a wire rack until it reaches room temperature.
- Run a knife around the edges of the cake pan to loosen the cake. Remove the cake from the pan and transfer it onto a serving plate.
- Make sure all ingredients are at room temperature for the best results. Use an oven thermometer to ensure the correct baking temperature.
- Folding the beaten egg whites into the cake batter gently is an important step to ensure a fluffy texture.
- The cake may shrink slightly after cooling down, but it should retain its original height.
- The jiggly cake recipe is also known as Japanese cotton cake, Japanese souffle cheesecake, or Japanese jiggly cheesecake.
Your Own Notes
Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.