Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup cotton candy, chopped (plus more for garnish)
• Pink and blue food coloring

Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk
• Pink and blue food coloring

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat butter and sugar until light and fluffy.
5. Add egg whites, one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
8. Beat until just combined.
9. Divide batter into two bowls.
10. Mix pink food coloring into one bowl and blue food coloring into the other.
11. Gently fold chopped cotton candy into both batters.
12. Pour batters into prepared pans, swirling slightly with a knife for a marbled effect.
13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
14. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
15. For the frosting, beat butter until creamy.
16. Gradually add powdered sugar, vanilla, and enough milk to reach spreading consistency.
17. Divide frosting into two bowls and color one pink and the other blue.
18. Frost the cooled cake layers, and decorate with additional cotton candy.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 12 servings