Cotton Cake: torta giapponese soffice come una nuvola!

Learn how to make Cotton Cake, a Japanese cake famous for its incredible softness and lightness. This delight is so soft that it melts in your mouth, so much so that it has been nicknamed "cloud cake". In this video, I will show you how to prepare this marvel step by step! If you liked this video comment below and 😊 SUBSCRIBE TO THE CHANNEL ➡️ bit.ly/LaCucinadiSonia 👉 RECIPE: https://www.soniaperonaci.it/cotton-c... 🍳 PREPARATION 🍳 00:00 - Introduction to Cotton Cake The name "Cotton Cake" already indicates its light and soft consistency, similar to that of cotton. After several experiments, an optimal version of the recipe was found. We then begin by preparing the mixture that will form the base of the cake. First, prepare a bain-marie. Use a tall pot with about two fingers of boiling water and place a basting pan on top, a pan with a semicircular bottom. Alternatively, you can use a small saucepan that fits comfortably inside the larger pot, making sure that the bottom of the pan does not touch the boiling water. Place the cream and butter in the basting pan and let them melt. Next, add the sugar and vanilla. You can use a natural extract or the seeds inside a berry. Proceed by melting the sugar, then add the spreadable cheese. Once the cheese has melted, continue off the heat, adding the other ingredients. 01:30 - Preparing the egg whites Proceed by adding the egg yolks to the mixture, followed by the sifted cornstarch and flour. Once ready, the mixture is set aside. In the meantime, in the planetary mixer equipped with a wire whisk, whip the egg whites at room temperature. When the egg whites reach a white and frothy consistency, add the sugar in three separate times. After a few minutes, incorporate the cream of tartar and lemon juice. 01:56 - Assembling the Cake The egg yolk mixture is transferred to a larger bowl, where the whipped egg whites are incorporated, initially in small quantities to soften the mixture. Subsequently, the egg whites are added delicately to avoid deflating them. Once combined, the mixture is poured into a 20 cm diameter mold, previously buttered and lined with baking paper. 03:14 - Cooking and Final Presentation The mold, which cannot be opened, is inserted into a larger container, filled with boiling water up to half, for cooking in a bain-marie. The cake is cooked in a static oven at 160° for 30 minutes, after which the temperature is lowered to 140° and cooking continues for another 60 minutes. Once cooking is finished, the oven is turned off, the door is opened slightly and the cake is left to cool inside the turned-off oven. 04:49 - Once cooled, the Cotton Cake is unmolded and ready to be served. The cake does not require any further decorations, such as icing sugar. When cutting it, you can admire its soft and light consistency, similar to that of cotton. 🍳 INGREDIENTS 🍳 for a cylindrical mould, NOT a springform, 20 cm in diameter and 10 cm in height medium eggs 8 Sugar 210 g Spreadable cheese 325 g Butter 90 g Fresh liquid cream 150 g 00 flour 90 g Corn starch 30 g Vanilla extract 1 teaspoon Lemon juice 1 tablespoon Cream of tartar 3 g Salt 1 pinch