A light and delicious sponge cake, garnished with
fresh berries and whipped cream.
This cake is also called a Japanese Cheesecake or Cotton Cheesecake, but isn’t anything like a traditional American cheesecake. It is light and airy, but also with a creamy texture. This cake is not very sweet, and pairs best with a stronger flavor, like fresh fruit or jam.
This cake is baked in a water bath in an 8” cake pan, but needs a parchment collar to cling to as it cooks. Do not use an acetate collar. The beaten egg whites in the batter give the cake its lift, and it needs a non-greasy surface to support it as it bakes.
Add fruit and whipped cream to individual serving plates.
RECIPE:
No Empty Chairs 