Japanese cake recipe

Ingredients

Serves 6–8

For the Batter:

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (60 g) unsalted butter, softened
  • ½ cup (120 ml) milk
  • 6 large eggs, separated
  • ¾ cup (90 g) cake flour (or all-purpose flour sifted with 1 tbsp cornstarch)
  • 2 tablespoons (20 g) cornstarch
  • ¼ teaspoon salt
  • ¾ cup (150 g) sugar, divided
  • 1 teaspoon lemon juice or vanilla extract

Instructions

Step 1 – Prepare your setup

  1. Preheat oven to 320°F (160°C).
  2. Line the bottom and sides of an 8-inch round cake pan with parchment paper.
  3. Wrap the pan in foil (to prevent water from seeping in).
  4. Prepare a water bath: place the cake pan in a larger roasting pan and fill with hot water halfway up the sides.

Step 2 – Make the cream mixture

  1. In a heatproof bowl, combine cream cheese, butter, and milk.
  2. Place the bowl over a pot of simmering water (double boiler method).
  3. Stir until smooth, creamy, and lump-free. Remove from heat.
  4. Let it cool slightly, then whisk in egg yolks, lemon juice, and salt.
  5. Sift in cake flour and cornstarch; gently fold until combined.

Step 3 – Make the meringue

  1. In a clean, dry bowl, beat egg whites with an electric mixer until foamy.
  2. Gradually add ¾ of the sugar (in three parts) while beating.
  3. Beat until glossy soft peaks form — not stiff!

Soft peaks make the cake fluffy instead of dry.

Step 4 – Combine

  1. Gently fold ⅓ of the meringue into the cream mixture to lighten it.
  2. Add the remaining meringue and fold gently until smooth and uniform — no streaks!Be gentle; this air is what makes your cake jiggly and soft.

Step 5 – Bake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Place the pan (inside the water bath) in the oven.
  3. Bake for 60–70 minutes, or until the top is golden and the center is just set.
  4. Turn off the oven, leave the door slightly open, and let the cake rest inside for 15 minutes — this prevents cracking.

Step 6 – Cool & serve

  1. Remove from the oven and water bath.
  2. Peel off parchment once cool.
  3. Dust with powdered sugar or top with fresh berries.
  4. Chill in the fridge for 1–2 hours for the best texture.

Tips for the Perfect Japanese Cake

  • Don’t overbeat the egg whites — soft peaks only!
  • Always bake slow and low in a water bath.
  • Make sure cream cheese mixture is completely smooth before adding eggs.
  • Slice with a warm knife for clean edges.

Optional Variations

  • Matcha (Green Tea) Cake: Add 1 tablespoon matcha powder to the flour.
  • Chocolate Version: Add 2 tablespoons melted white or dark chocolate.
  • Strawberry Topping: Serve with strawberry jam or whipped cream.

Storage

  • Refrigerate up to 3 days in an airtight container.
  • Best served chilled — the flavor improves after a few hours.