Welcome to my kitchen! Today, we’re going to bake something truly special and delightful – Japanese Fluffy Cake. If you’ve ever dreamed of a cake that’s as light as air and melts in your mouth, then you’re in for a treat. This recipe is surprisingly easy to follow, and I’m here to guide you every step of the way. Let’s get baking!
Why You Will Love This Recipe
This Japanese Fluffy Cake, also known as Japanese souffle cake, is unlike any cake you’ve probably tried before. What makes it so special? First, it’s incredibly light and airy – imagine clouds you can eat! The texture is soft, delicate, and almost jiggly, which is super fun and satisfying. It’s also not overly sweet, letting the subtle flavors of vanilla and egg shine through. This homemade fluffy cake is perfect for when you want a dessert that’s both impressive and easy to make. Plus, it’s a great way to impress your friends and family with your baking skills without spending hours in the kitchen. Trust me, once you try this moist and fluffy cake, it will become a new favorite!
Ingredients
Here’s everything you’ll need to make this amazing Japanese Fluffy Cake. Don’t worry, you probably already have most of these ingredients in your pantry!
- 4 large eggs, separated
- 60 grams granulated sugar, divided (about 1/4 cup + 2 teaspoons)
- 60 grams cake flour (about 1/2 cup)
- 50 ml milk (about 1/4 cup)
- 20 ml vegetable oil (about 4 teaspoons)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Step-by-Step Instructions
Let’s get started! Follow these simple steps, and you’ll be enjoying your own Japanese Fluffy Cake in no time.
1. Prepare the Egg Yolks:
In a medium bowl, whisk together the egg yolks, 30 grams of sugar (half of the sugar), milk, and vegetable oil until smooth and pale yellow. Make sure everything is well combined. This mixture will be the base of our cake, giving it richness and flavor.
2. Add Vanilla and Flour:
Stir in the vanilla extract to the yolk mixture. Gradually sift in the cake flour into the bowl. Gently fold the flour into the wet ingredients until just combined. Be careful not to overmix at this stage – we want to keep the batter light. Set this bowl aside for now.
3. Whip the Egg Whites:
In a clean, grease-free large bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Soft peaks mean that when you lift the whisk, the peak of the egg white will gently fold over.
4. Sweeten the Meringue:
Gradually add the remaining 30 grams of sugar to the egg whites, one tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until stiff peaks form. Stiff peaks mean that when you lift the whisk, the peak of the egg white stands straight up and doesn’t fold over. Be careful not to overwhip, or the meringue will become dry.
5. Combine the Batters:
Take a large spoonful of the meringue and gently fold it into the egg yolk batter. This will lighten the yolk batter and make it easier to incorporate the rest of the meringue. Then, gently fold the remaining meringue into the yolk batter in two additions. Fold until just combined and you see no streaks of egg white. Again, be gentle and avoid overmixing to keep the cake fluffy.
6. Prepare the Pan:
Preheat your oven to 300°F (150°C). Grease and flour a 6-inch round cake pan, or line the bottom with parchment paper. Using a pan with higher sides is recommended to allow the cake to rise properly.
7. Pour and Bake:
Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Place the cake pan in a larger baking pan and add hot water to the larger pan, creating a water bath that comes about halfway up the sides of the cake pan. This water bath helps the cake bake evenly and stay moist.
8. Bake the Cake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on it. The cake should be golden brown on top.
9. Cool and Unmold:
Once baked, turn off the oven and leave the oven door slightly ajar for about 10 minutes. This gradual cooling prevents the cake from collapsing. Then, remove the cake from the oven and let it cool in the pan for another 10 minutes before gently inverting it onto a serving plate to cool completely. If you lined the pan with parchment paper, it should come out easily.
Serving Suggestions
This Japanese Fluffy Cake is wonderful on its own, but you can also dress it up to make it even more special. For a simple treat, dust the top with powdered sugar right before serving. The sweetness of the powdered sugar complements the subtle flavor of the cake perfectly.
If you want to add a little more flavor, try serving it with fresh berries like strawberries, raspberries, or blueberries. A light whipped cream or a scoop of vanilla ice cream also pairs beautifully with this delicate cake. For a more elegant presentation, you can slice the cake and serve it with a drizzle of honey or maple syrup.
This light and airy cake is perfect for afternoon tea, a light dessert after dinner, or even a special brunch. Its delicate texture and flavor make it suitable for any occasion where you want a touch of sweetness without being too heavy.
Storage and Reheating
To keep your Japanese Fluffy Cake fresh, store it in an airtight container at room temperature for up to 2-3 days. Because it’s so moist, it stays delicious for a good amount of time.
If you want to reheat it, you can gently warm individual slices in the microwave for about 10-15 seconds. Be careful not to overheat it, or it might become dry. Alternatively, you can enjoy it at room temperature – it’s wonderful either way! I actually love it slightly chilled from the fridge the next day too!
Key Details
Prep time: 20 minutes
Cook time: 60-70 minutes
Total time: 1 hour 20 minutes – 1 hour 30 minutes
Servings: 6-8 servings
Equipment:
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- 6-inch round cake pan
- Larger baking pan for water bath
- Measuring cups and spoons
- Sifter
Enjoy making this delightful Japanese Fluffy Cake! I hope you love it as much as I do. Happy baking!
Japanese Fluffy Cake
Ingredients
- 4 large eggs separated
- 60 grams granulated sugar divided (about 1/4 cup + 2 teaspoons)
- 60 grams cake flour about 1/2 cup
- 50 ml milk about 1/4 cup
- 20 ml vegetable oil about 4 teaspoons
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Prepare the Egg Yolks: In a medium bowl, whisk together the egg yolks, 30 grams of sugar (half of the sugar), milk, and vegetable oil until smooth and pale yellow. Make sure everything is well combined. This mixture will be the base of our cake, giving it richness and flavor.
- Add Vanilla and Flour: Stir in the vanilla extract to the yolk mixture. Gradually sift in the cake flour into the bowl. Gently fold the flour into the wet ingredients until just combined. Be careful not to overmix at this stage – we want to keep the batter light. Set this bowl aside for now.
- Whip the Egg Whites: In a clean, grease-free large bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Soft peaks mean that when you lift the whisk, the peak of the egg white will gently fold over.
- Sweeten the Meringue: Gradually add the remaining 30 grams of sugar to the egg whites, one tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until stiff peaks form. Stiff peaks mean that when you lift the whisk, the peak of the egg white stands straight up and doesn't fold over. Be careful not to overwhip, or the meringue will become dry.
- Combine the Batters: Take a large spoonful of the meringue and gently fold it into the egg yolk batter. This will lighten the yolk batter and make it easier to incorporate the rest of the meringue. Then, gently fold the remaining meringue into the yolk batter in two additions. Fold until just combined and you see no streaks of egg white. Again, be gentle and avoid overmixing to keep the cake fluffy.
- Prepare the Pan: Preheat your oven to 300°F (150°C). Grease and flour a 6-inch round cake pan, or line the bottom with parchment paper. Using a pan with higher sides is recommended to allow the cake to rise properly.
- Pour and Bake: Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Place the cake pan in a larger baking pan and add hot water to the larger pan, creating a water bath that comes about halfway up the sides of the cake pan. This water bath helps the cake bake evenly and stay moist.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on it. The cake should be golden brown on top.
- Cool and Unmold: Once baked, turn off the oven and leave the oven door slightly ajar for about 10 minutes. This gradual cooling prevents the cake from collapsing. Then, remove the cake from the oven and let it cool in the pan for another 10 minutes before gently inverting it onto a serving plate to cool completely. If you lined the pan with parchment paper, it should come out easily.
