Diana's Desserts - www.dianasdesserts.com
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Cotton Soft Japanese Cheesecake
in Guest Recipe Book
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Average Rating:
(total ratings: 71) [Read reviews] [Post a review] |
| Servings: 12 |
| Comments: This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too. |
Ingredients:  140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt |
| Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Makes 1 (8-inch) cheesecake, 12 servings. |
| Submitted By: Irene Oon |
| Date: August 22, 2004 |
Reviews
Reviewer: Jennie Chong
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Great recipe, I have baked it many times !
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Great recipe, I have baked it many times !
Reviewer: Duckie
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Irene, thank you so much for sharing this fantastic recipe. I love it so much. It came out really nice and the texture is just like those from the bakeries. Thank you...
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Irene, thank you so much for sharing this fantastic recipe. I love it so much. It came out really nice and the texture is just like those from the bakeries. Thank you...
Reviewer: Wendy
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I made this cheesecake and it turned out so nice that I can't imagine that I baked such a wonderful cake myself! I let it stay in the water bath for an additional 30 minutes as it was too hot to remove from the oven, thus the bottom was all soggy and wet. Must I remove the cheesecake from the water bath immediately after baking it?
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I made this cheesecake and it turned out so nice that I can't imagine that I baked such a wonderful cake myself! I let it stay in the water bath for an additional 30 minutes as it was too hot to remove from the oven, thus the bottom was all soggy and wet. Must I remove the cheesecake from the water bath immediately after baking it?
Reviewer: Patricia Tay
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It tastes very nice and soft. My kin love it very much. Thank you for posting this recipe!
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It tastes very nice and soft. My kin love it very much. Thank you for posting this recipe!
Reviewer: Nikita
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Fantastic recipe! Got perfect results the first time I tried it. You can substitute 30g of green tea powder for 30g of flour to make a more Japanese version :)
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Fantastic recipe! Got perfect results the first time I tried it. You can substitute 30g of green tea powder for 30g of flour to make a more Japanese version :)
Reviewer: katrina bulseco
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Yummy!! You've got to try this.
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Yummy!! You've got to try this.
Reviewer: ChingChing
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Excellent. Soft and fluffy. I love it very much, so do my friends.
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Excellent. Soft and fluffy. I love it very much, so do my friends.
Reviewer: Cindy
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I think your guide is good, coz so many good review. But i dun know which step i made mistake, any idea why the cake sank and did not raise ? thanks
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I think your guide is good, coz so many good review. But i dun know which step i made mistake, any idea why the cake sank and did not raise ? thanks
Reviewer: Lisa Song
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It is great texture. One of the my best. Thanks.
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It is great texture. One of the my best. Thanks.
Reviewer: Joanne
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I'm just a begginer and I got it right. My whole family love it very much!! Can I replace chocolate powder 20gram instead of baking flour 60 decrease to 40gram?
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I'm just a begginer and I got it right. My whole family love it very much!! Can I replace chocolate powder 20gram instead of baking flour 60 decrease to 40gram?
Reviewer: Paige
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The cake's good. But somehow mine isn't really soft and fluffy like it's supposed to be. It's kind of dense actually? help!
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The cake's good. But somehow mine isn't really soft and fluffy like it's supposed to be. It's kind of dense actually? help!
Reviewer: Laure
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I had just tried a japanese style cheesecake in an asian bakery and so decided to make my own for my birthday following this recipe....it was just as delicious as the one from the store. Best cheesecake I've had!
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I had just tried a japanese style cheesecake in an asian bakery and so decided to make my own for my birthday following this recipe....it was just as delicious as the one from the store. Best cheesecake I've had!
Reviewer: neaco
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fabulous, it was brilliant.
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fabulous, it was brilliant.
Reviewer: Charmaine
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I made this cake 3 times already. The first time, it didn't rise at all. The second time, I tried the green tea version. It rised, but somehow it was too sweet. The 3rd time, I tried to stick to this recipe verbatim. But this time, only the top half of the cake rised. It was disappointing. I wish I know what is wrong.
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I made this cake 3 times already. The first time, it didn't rise at all. The second time, I tried the green tea version. It rised, but somehow it was too sweet. The 3rd time, I tried to stick to this recipe verbatim. But this time, only the top half of the cake rised. It was disappointing. I wish I know what is wrong.
Reviewer: juLia.S
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Thanks for all the reviews. I tried baking it today...my first time, excellent, nice and delicious. Really soft and fluffy. Cant wait to try other recipes...and thanks for the clear instructions too...Million thanks Diana for your prompt reply. You are great!
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Thanks for all the reviews. I tried baking it today...my first time, excellent, nice and delicious. Really soft and fluffy. Cant wait to try other recipes...and thanks for the clear instructions too...Million thanks Diana for your prompt reply. You are great!
Reviewer: Sharon
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A good cheese cake. A slice is not enough for me. I love it. A lot of work but it's worth it.
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A good cheese cake. A slice is not enough for me. I love it. A lot of work but it's worth it.
Reviewer: Jennifer
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This is the first time I make this recipe and it turns out pretty good. It tastes so good, fluffy and light! Thought the top of cheesecake gets cracks and brown very quickly, I manage to prevent burn by turning down to 320F at 40 mins. I wanna know how to prevent cracking on top which I already use a water bath for baking.
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This is the first time I make this recipe and it turns out pretty good. It tastes so good, fluffy and light! Thought the top of cheesecake gets cracks and brown very quickly, I manage to prevent burn by turning down to 320F at 40 mins. I wanna know how to prevent cracking on top which I already use a water bath for baking.
Reviewer: Swtytofu
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This is the best Souffle Cheesecake.
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This is the best Souffle Cheesecake.
Reviewer: Xan
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Thanks Irene for this wonderful recipe. I'll probably try it with macha or chocolate the next round.
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Thanks Irene for this wonderful recipe. I'll probably try it with macha or chocolate the next round.
Reviewer: Lina
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Thank you for sharing this wonderful recipe. This is my favourite at the Chinese bakery and I've been searching for the right recipe for a long long time.
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Thank you for sharing this wonderful recipe. This is my favourite at the Chinese bakery and I've been searching for the right recipe for a long long time.
It came out EXACTLY like the bakery - soft, light..like sponge cake.
Reviewer: Jackson
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This is a great recipe. Some important points about the chemistry for those not getting great results.
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This is a great recipe. Some important points about the chemistry for those not getting great results.
Cake flour - find it, use it. It's lower in protein yielding lighter, fluffier goodness. Putting AP flour through a screen doesn't make it super-fine - you're not going to cut protein molecules with that. Super Target carries cake flour, so it's not THAT hard to find.
Make sure to whip the eggs to soft peaks - you're basically making a foam, or in this case, almost a meringue. Don't stop at "paste-like" white goo. It might be best to slightly change the process listed.
Whip eggs by themselves to nearly soft peak, then add cream of tartar to soft peak, then ->slowly<- add sugar. Also - look for "superfine" sugar ("caster" in Britain). Regular granulated won't work as well.
Reviewer: Melanie
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I was wondering how you guys measured out your ingredients esp. the dry ones like the flour, sugar & cornflour using US standard cup measurements for baking.
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I was wondering how you guys measured out your ingredients esp. the dry ones like the flour, sugar & cornflour using US standard cup measurements for baking.
Reviewer: riverina_ripple
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Thanks for sharing this recipe! I made this cheesecake yesterday and I absolutely loved it! However, despite wrapping the cake tin in 4 layers of foil, a bit of water still managed to seep in and so the base of the cake got a bit wet. Fortunately, some kitchen paper helped to absorb the excess moisture. The texture of this cheesecake is nice and spongey - almost like a sponge cake - and it imparted a delicate cheese flavour. As a bonus, it's the best-looking cheesecake I've ever made. I will definitely be making this cheesecake again.
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Thanks for sharing this recipe! I made this cheesecake yesterday and I absolutely loved it! However, despite wrapping the cake tin in 4 layers of foil, a bit of water still managed to seep in and so the base of the cake got a bit wet. Fortunately, some kitchen paper helped to absorb the excess moisture. The texture of this cheesecake is nice and spongey - almost like a sponge cake - and it imparted a delicate cheese flavour. As a bonus, it's the best-looking cheesecake I've ever made. I will definitely be making this cheesecake again.
By the way, is the top of the cheesecake meant to firm up when it has cooled down? coz that's what happened to mine, despite it being desirably softer when still warm.
Reviewer: Mami
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I made this last night and it taste really GOOD. I ate half this morning.. LOL
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I made this last night and it taste really GOOD. I ate half this morning.. LOL
Reviewer: aysem
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hi from istanbul/turkey.it's excellent.I don't believe this recipe.I do it again, again, again,...
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hi from istanbul/turkey.it's excellent.I don't believe this recipe.I do it again, again, again,...
Reviewer: LILY
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This is a very good recipe, the cake is very soft and delicious. Thanks for the recipe!!!
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This is a very good recipe, the cake is very soft and delicious. Thanks for the recipe!!!
Reviewer: Audrey
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When I lived in Japan, there was this cake in a little wrapper with a penguin on it...it was mine and my siblings favorite! I didn't know this cake was going to end up being the exact same thing to my surprise, it was...and it was sooooo yummy!! Thank you for this recipe...I made one yesterday for my daughters birthday, and i'm making one today for the heck of it!
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When I lived in Japan, there was this cake in a little wrapper with a penguin on it...it was mine and my siblings favorite! I didn't know this cake was going to end up being the exact same thing to my surprise, it was...and it was sooooo yummy!! Thank you for this recipe...I made one yesterday for my daughters birthday, and i'm making one today for the heck of it!
Reviewer: Michelle
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I've tried making this cheesecake two times and I just can't seem to make it right...I can't get it soft at all. Mine was thick like a new york cheesecake. What did I do wrong??
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I've tried making this cheesecake two times and I just can't seem to make it right...I can't get it soft at all. Mine was thick like a new york cheesecake. What did I do wrong??
Reviewer: Maevis
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This is a great recipe! I use AP, sifted it twice and it still turned out great! Substituted lemon juice with orange juice. The next time, I would add is some orange zest and sugar. Thank you very much for the superb recipe!
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This is a great recipe! I use AP, sifted it twice and it still turned out great! Substituted lemon juice with orange juice. The next time, I would add is some orange zest and sugar. Thank you very much for the superb recipe!
Reviewer: Debbie
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I like the cake, but not sure it is as light as it should be. I baked it in a regular heavy duty aluminum 8" cake pan lined with parchment and baked it in a water bath. I find the texture to be between cheesecake and sponge cake. The flavor is a little bland.
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I like the cake, but not sure it is as light as it should be. I baked it in a regular heavy duty aluminum 8" cake pan lined with parchment and baked it in a water bath. I find the texture to be between cheesecake and sponge cake. The flavor is a little bland.
Reviewer: Serene
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It was simply delicious. My family loves it. I'm not a big fan of cheesecake, but this is awesome.
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It was simply delicious. My family loves it. I'm not a big fan of cheesecake, but this is awesome.
Reviewer: SHAJIA AHMED
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Very light and fluffy.
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Very light and fluffy.
Reviewer: Serene
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It was an easy recipe, and tastes good. My family loves it. Thank you for sharing your recipe.
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It was an easy recipe, and tastes good. My family loves it. Thank you for sharing your recipe.
Reviewer: Elizabeth
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i'm guessing that the cake got burnt because you didn't use a water bath, which is something like a pan larger than the springform tin with the batter in it, filled to 2-3inches of hot water. put this together into the oven to bake and this will allow the cheesecake to bake without browning excessively on the top. and oh, remember to line the springform tin with aluminum foil always to prevent water from the waterbath from seeping in.
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i'm guessing that the cake got burnt because you didn't use a water bath, which is something like a pan larger than the springform tin with the batter in it, filled to 2-3inches of hot water. put this together into the oven to bake and this will allow the cheesecake to bake without browning excessively on the top. and oh, remember to line the springform tin with aluminum foil always to prevent water from the waterbath from seeping in.
Reviewer: gayle
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I want to make this but I dont know how to convert this to us for example 2oz flour what would that be? can anyone change this to cups and so on for me? It sounds interesting. Thanks
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I want to make this but I dont know how to convert this to us for example 2oz flour what would that be? can anyone change this to cups and so on for me? It sounds interesting. Thanks
Reviewer: Margaret
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Soft, fluffy and not too sweet, this is excellent!! I've made it a few times and even my American friends couldn't get enough of it.
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Soft, fluffy and not too sweet, this is excellent!! I've made it a few times and even my American friends couldn't get enough of it.
Reviewer: Lynda Lee
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I'm a begginner and I got it right, first attempt. Except the top a bit burnt, temp 180 degree too hot??? or water bath too shallow, I can't find a deep pan.
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I'm a begginner and I got it right, first attempt. Except the top a bit burnt, temp 180 degree too hot??? or water bath too shallow, I can't find a deep pan.
Reviewer: Helen
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OMG. I love this cheesecake so much.Thank you for sharing your recipe.
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OMG. I love this cheesecake so much.Thank you for sharing your recipe.
Reviewer: kathrina
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i want to ask, i don't have cream of tartar here. what is the best one to have like that? thanks..
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i want to ask, i don't have cream of tartar here. what is the best one to have like that? thanks..
Reviewer: Jinqi
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The Best Cheesecake ever!!! I tried for the 1st time and got it right! Highly recommended for all!
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The Best Cheesecake ever!!! I tried for the 1st time and got it right! Highly recommended for all!
Reviewer: Joanne
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This is my first time baking cheesecake, it turned out to be a huge one. I baked it for more than 1 1/2 hours, but I find it to be too moist or wet. Should we leave the cake in the oven for another 1 hour with the oven door ajar after the cake is done?
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This is my first time baking cheesecake, it turned out to be a huge one. I baked it for more than 1 1/2 hours, but I find it to be too moist or wet. Should we leave the cake in the oven for another 1 hour with the oven door ajar after the cake is done?
Reviewer: runa
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Hi Diana, it would really help me if you could convert ounces/grams into cups and spoons of the Japanese Cotton Soft Cheesecake recipe. I did convert by the help of your conversion calculator, but it wasn't giving me a accurate proportion, thanks runa.
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Hi Diana, it would really help me if you could convert ounces/grams into cups and spoons of the Japanese Cotton Soft Cheesecake recipe. I did convert by the help of your conversion calculator, but it wasn't giving me a accurate proportion, thanks runa.
Reviewer: Grace
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Perfect & excellent.Thanks. Do you have a melt-in -the mouth butter cake recipe to share?
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Perfect & excellent.Thanks. Do you have a melt-in -the mouth butter cake recipe to share?
Reviewer: Jia Pey
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Excellent cake, just tried it yesterday. Easy to make, simple and delicious.
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Excellent cake, just tried it yesterday. Easy to make, simple and delicious.
Reviewer: Doris
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The cheesecake is so soft and fluffy. My kids and I like it very much! Although I'm not an experienced baker, I got the right texture I wanted for the first attempt. It's so easy.
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The cheesecake is so soft and fluffy. My kids and I like it very much! Although I'm not an experienced baker, I got the right texture I wanted for the first attempt. It's so easy.
Reviewer: Sandy
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It looks and tastes just as good! Excellent!
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It looks and tastes just as good! Excellent!
Reviewer: Andre
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A very easy cake to make. Tastes just like cheesecake, light, creamy and i could taste the cheese unlike chiffon cheesecake. Best eaten chilled.
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A very easy cake to make. Tastes just like cheesecake, light, creamy and i could taste the cheese unlike chiffon cheesecake. Best eaten chilled.
Reviewer: Margaret
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Excellent!Very soft,light and delicios. I did not bake in a water bath, just the usual way. How to prevent cake from sinking, it sank by almost 2 cm?
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Excellent!Very soft,light and delicios. I did not bake in a water bath, just the usual way. How to prevent cake from sinking, it sank by almost 2 cm?
Reviewer: Serene
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This is the first time I've tried baking a cake. And I am really pleased with the results I have! My boyfriend loves it. Irene, thanks for the clear instructions.
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This is the first time I've tried baking a cake. And I am really pleased with the results I have! My boyfriend loves it. Irene, thanks for the clear instructions.
Reviewer: yuiching
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I baked the cheesecake last night and it tastes good, but the texture is dense, is it because i didn't whisk the egg whites long enough?
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I baked the cheesecake last night and it tastes good, but the texture is dense, is it because i didn't whisk the egg whites long enough?
Reviewer: wolfgang
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Is corn flour the same as cornstarch?
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Is corn flour the same as cornstarch?
Reviewer: Diana
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Hi Wolfgang
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Hi Wolfgang
Yes, cornflour is the same as cornstarch.
Reviewer: Joanne
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It's really satisfying baking such an excellent cheesecake. I've tried several recipes but this is the best. It it simply awesome! Everyone likes it so much. Yummy...
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It's really satisfying baking such an excellent cheesecake. I've tried several recipes but this is the best. It it simply awesome! Everyone likes it so much. Yummy...
Thanks for the recipe.
Reviewer: Shinta
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Excellent! Thanks for sharing the recipe.
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Excellent! Thanks for sharing the recipe.
*FYI: Please pay attention when you whisk the egg whites, Just take the foam only, do not take the liquid on the bottom of the egg white mixture, because that's the main reason your cake won't rise.
Hope this info help y'all.
Reviewer: Priscilla
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I'm just a beginner and the cake came out really great! really smooth and soft. but i felt that the cheese taste was a little lacking.
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I'm just a beginner and the cake came out really great! really smooth and soft. but i felt that the cheese taste was a little lacking.
Reviewer: Apple
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I love this recipe. All my siblings love it very much! Thanks
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I love this recipe. All my siblings love it very much! Thanks
Reviewer: Ling
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Thanks for sharing this wonderful recipe on the web! I have tried a few other cake recipes taken from other sources but results were mostly disappointing. I followed your recipe exactly and the cheesecake turned out soft and yummy with a perfect golden brown top. BTW, the cake shrunk a little from the sides - is this natural? My husband couldn't resist the cake after taking the first bite. Thank you so much.
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Thanks for sharing this wonderful recipe on the web! I have tried a few other cake recipes taken from other sources but results were mostly disappointing. I followed your recipe exactly and the cheesecake turned out soft and yummy with a perfect golden brown top. BTW, the cake shrunk a little from the sides - is this natural? My husband couldn't resist the cake after taking the first bite. Thank you so much.
Reviewer: Anoymous
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I baked this cake for a friend's birthday and those who ate it really LOVED it. However, the cheese didn't fully melt. Will bake it for Chinese New Year next year, and I'll make sure that the cheese melts before I bake it.
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I baked this cake for a friend's birthday and those who ate it really LOVED it. However, the cheese didn't fully melt. Will bake it for Chinese New Year next year, and I'll make sure that the cheese melts before I bake it.
Reviewer: jackie
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Wonderful cake!!! Any suggestions on storage for use within 3 days? Thank you. Looking forward to making many more desserts from your site..
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Wonderful cake!!! Any suggestions on storage for use within 3 days? Thank you. Looking forward to making many more desserts from your site..
Reviewer: lora
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this was a wonderful recipe. thank you very much! very unique, light and fluffy.
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this was a wonderful recipe. thank you very much! very unique, light and fluffy.
Reviewer: Vicky
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Hi, I have read all your reviews and am glad that they have had successful results. However, I wonder if you have tried steaming the cheesecake instead of baking it? Do you know the difference between Cake flour and Hong Kong flour? Will Hong Kong flour result in an even softer texture? Would definitely appreciate your expert input on the above questions. Thanks.
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Hi, I have read all your reviews and am glad that they have had successful results. However, I wonder if you have tried steaming the cheesecake instead of baking it? Do you know the difference between Cake flour and Hong Kong flour? Will Hong Kong flour result in an even softer texture? Would definitely appreciate your expert input on the above questions. Thanks.
Reviewer: william chen
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hi! i'm from malaysia. this wonderful cake is so easy to made. my whole family loves it.
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hi! i'm from malaysia. this wonderful cake is so easy to made. my whole family loves it.
Reviewer: Monica
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I had been searching for this type of recipe for the longest time! I was not disappointed with the taste. It was spectacular! I do have one question. I doubled the recipe and put it in a rectangular cake pan. The result was a "soft as cotton" top but the bottom was a dense, cheesecake. Is it supposed to "separate" like that?
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I had been searching for this type of recipe for the longest time! I was not disappointed with the taste. It was spectacular! I do have one question. I doubled the recipe and put it in a rectangular cake pan. The result was a "soft as cotton" top but the bottom was a dense, cheesecake. Is it supposed to "separate" like that?
Reviewer: Anna
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I tried a similar recipe and found the cake to be heavy at the bottom. Overall it was still good. You didnt mention when or where to add salt, to the flour or egg white mixture. Love your blogg spot. Learned a great deal. Thanks.
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I tried a similar recipe and found the cake to be heavy at the bottom. Overall it was still good. You didnt mention when or where to add salt, to the flour or egg white mixture. Love your blogg spot. Learned a great deal. Thanks.
Reviewer: Stephanie
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Excellent cake. Really nice and soft. Some commented that it wasn't cheesy enough. But it was GREAT!!
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Excellent cake. Really nice and soft. Some commented that it wasn't cheesy enough. But it was GREAT!!
Reviewer: shiela
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one question though, what happened to the salt?
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one question though, what happened to the salt?
Reviewer: Ling
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Hi Irene,
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Hi Irene,
Only my first attempt was successful. My subsequent attempts (3 so far) all failed! So disappointing. The cake didn't rise well and the bottom is often hardened. Is it necessary to mix the flour well into the cheese mixture? I have been doing that but the result was a batter filled with bubbles. Was it due to over-mixing? What went wrong? Does the depth of water used in the water bath affect the outcome? Thanks!
Reviewer: kamchin
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I did not even know the existance of Japanese cheesecake until I read it from a blog while looking for Malaysian recipes. So I searched online for the recipe and so glad I found this easy-to-follow recipe. And I made it today and it was a success!! The cake came out very soft, moist and light though initially I thought I messed it up because the cake sinked as its cooling off. So I guess it is OK if the cake sinks. I forgot to get the lemon from the grocery so I replaced it with 1/2 tbsp of orange flavor oil and 1/4 vanilla for extra flavor. And the flavor of the cake turned out great with orangy flavor instead of lemony.
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I did not even know the existance of Japanese cheesecake until I read it from a blog while looking for Malaysian recipes. So I searched online for the recipe and so glad I found this easy-to-follow recipe. And I made it today and it was a success!! The cake came out very soft, moist and light though initially I thought I messed it up because the cake sinked as its cooling off. So I guess it is OK if the cake sinks. I forgot to get the lemon from the grocery so I replaced it with 1/2 tbsp of orange flavor oil and 1/4 vanilla for extra flavor. And the flavor of the cake turned out great with orangy flavor instead of lemony.
Reviewer: Emily
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This was a wonderful sponge egg cake, Asian style. It is not really sweet, and not really a cheesecake but it is so terrific. I topped it with homemade apricot jam (thin layer) and whipped cream (thin layer) for presentation and to add a little kick. I turned the oven down to 320 at 40 minutes and didn't have a problem with cracking. I also used a springform pan and wrapped it 3x in tin foil, no leaking happened. Thanks for the recipe!
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This was a wonderful sponge egg cake, Asian style. It is not really sweet, and not really a cheesecake but it is so terrific. I topped it with homemade apricot jam (thin layer) and whipped cream (thin layer) for presentation and to add a little kick. I turned the oven down to 320 at 40 minutes and didn't have a problem with cracking. I also used a springform pan and wrapped it 3x in tin foil, no leaking happened. Thanks for the recipe!
Reviewer: Solomiya
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It's ok. I wouldn't bake it again.
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It's ok. I wouldn't bake it again.
Reviewer: Mimi Cheou
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Thank you for sharing this wonderful recipe. I am a beginner at baking. Like other reviewers I tried converting the measurement into US standard (cup and spoon) using the conversion you provided. However, I don't think I got them correct. Would it be possible for you to provide one with US standard measurement for me?
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Thank you for sharing this wonderful recipe. I am a beginner at baking. Like other reviewers I tried converting the measurement into US standard (cup and spoon) using the conversion you provided. However, I don't think I got them correct. Would it be possible for you to provide one with US standard measurement for me?
I followed the instruction exactly but my cake was not cotton soft. The thin top layer was cotton soft but the bottom was dense. Could you tell me what I did wrong? Also, when should add the salt? I hope you can give me some advise.
Oh, even though the cake was dense but the taste was perfect, light and not very sweet. I really want to make this cake again. Thank you.