Thank you, For some reason, I don’t feel comfortable using cup measurement on this recipe, but you may try converting them by using the unit conversion (scroll down the page to find the gram to cup conversion). Hello! Would it be the same temparature or should i lower it? Hi Like you, I’ve an Electrolux oven. What did I do wrong? White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa). all purpose flour, bake, cake, chilled dessert, corn starch, cream cheese, cream of tartar, egg, egg whites, lemon juice, milk, recipe, springform pan, sugar, water bath, I made this recipe about a week or so ago and it deflated heavily but I realised that was due to over whipping my egg whites and also the bottom was super wet because I didn’t seal my pan properly and it was slightly over baked by the time I finished fixing the bottom, so I obviously didn’t get the desired texture, however, I tried again today and it turned out a lot better, not perfect but it had a light and fluffy texture and it was nice and moist, I had a lot of fun making it and my family really loved it, I hope to perfect it some day . Hi, how come my japanese cheese cake slightly collapse at the bottom? On the other hand, I am having same problem, it was perfect, but at cooling time with closed oven door shrinks a lot. There is a conversion tool in the recipe, if you can’t find it, click here. Doesn’t looks the same as yours that mountain round? I think the crack top could be due top over-beaten of the meringue. I have to say if the instructions are followed correctly the result is perfect! Cound you Please advice how could I solve this issue ,TQ. I shared a video at my Facebook page about the stage of peaks from the Martha Stewart page. Love from Pakistan. Im not sure when to remove the water bath since you said to open the oven slightly. Love it!! Keep an eye on the progress. I recommend the switch, it’s worth it and digital scales don’t have to be expensive, although I have a deluxe OXO, I bought from Bed Bath and Beyond, that has lasted me for years, then one died and they replaced it with a new one for free! Hi, I would just like to say…thank you so much for your detailed recipe! You cake might not come out as perfect. The cake is moist at the bottom but should not be watery wet. …. For the Japanese Cheesecake, if I have only 200g of cream cheese, can I make up the difference with another 50g of butter? Some almost success but some failed miserably, they all taste delicious even they are failed. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Hello!! If you read the comments from others, this is likely due to the 2 part batter weren’t incorporated well. Hi Lea, I assumed that you are asking me. -1/2 cup four Tried the cake a very last time and again, turned out badly. Math is not my best subject. Which one should I use? The cold air sets the cream cheese and greatly improves the flavor and texture. I also baked for my fellow yogists as a treat after the class hahaha, what a coincident!!! But the real problem is that she has celiac too. And, last question.. is it supposed to be jiggly even when cooled down? I’ve made perfect JCCs using your recipe without any fail. Bonjour The second time, I didn’t beat the egg whites long enough, but it was still so good. Thank you in advance. Does it the super fine flour is high protein flour? Cocoa powder can be added in. Hi there, just tried the recipe. Here we have cream, sour cream, dry cream (coffee creamer), full milk, dry milk, tartar sauce (mayonnaise, capers, olives, parsley and lemon juice) but such a product? Thank you. Thank you very much, it came out ok. First of all, thanks for your recipe and tips. One was spongy and fluffy and on the bottom it was dense and heavy. In a separate bowl, add the cream cheese and milk. The ingredient is supposed to get the heat from the warm water and not the steam. I made the cheesecake again just now, but I noticed a lot of condensation on the bottom of my cake pan (which isn’t springform). Here are some screens captured from the video: Japanese cheesecake is best served after it has cooled down and chilled. If the oven temperature was not correct, then your center of your cake is probably wet and custardy, please get an in-oven thermometer to check your oven actual temperature. I would just like to say I tried this today and I am incredibly happy with the results! hi… If people just read and carefully follow your recipe, which is thoroughly detailed and even got a really nice vid, all the questions would be unnecessary. 4 sizes, age 3 & up, kids to adults. I do tried adjusting the timing of my oven meaning I tried to prolonged the baking time by 5-10mins (initially 200°c-18mins, 160°c-30mins just like the initial recipe from ieatishoot blog) but the cake turned either slight undercooked, crack at the top or wrinkles after it cool down. Sorry, I found an answer to my inquiry down in the comments. Add 1/4 cup sugar gradually. I wonder if there would be any changes for high altitude? I made the cake using your recipe, and believe me, this was the first time that it turned out so well. yes absolutely!!!!! No, you cannot replace castor sugar with regular sugar, provided you grind them briskly to break them into smaller size. The cake doesnt rise and the the texture is more like pudding. I’ve tried matcha powder and use 1-2 tablespoons. Does your cake came out to have 2 separate section of dense bottom layer and fluffy top layer? If you do not have cream of tartar, replace it with 1/2 tsp of lemon juice. When they are out and I am all alone, I will certainly bake this but for now, I have saved the recipe and will revisit it. 9 x 2″ will be better as you can fill in more batter than 8 x 2″. Regarding your question on the batter, it is not fluffy but I would say that it is volumised due to the existence of the tiny bubbles. Tapping will only burst the big bubbles where they have thin membrane after they’ve traveled up to the top. What do you think is the problem? Michael Lim. Any advice? The bottom was a bit too firm. And if I don’t have the cream of tartar, is there any substitute for that? Thank you so much! Thank you very much for the fantastic recipe !!! Hope it helps! Hi there, thank you so much for sharing this recipe! What if i would like tonmake small versions like a cupcake, should i change the time and temperature when baking them? Sucess!!! 3. However 6 egg white= 264gr, mean each egg white is 44gr ( it is quite big than normal ) If you have seen a Japanese cheesecake before, you will know that they are supposed to have a smooth lightly domed surface, straight sides, cottony texture, and moist souffle-like cake crumbs. I know its a bit higher, but it shouldnt be too much of an issue? As I live in Australia, it is hard to find cake flour over here and flour in Australia contain more protein which makes it heavier and sinks to the bottom. Sorry I do not speak English but I understand a little The crack surface should be from over beating of meringue or overheated oven or water bath is not hot enough, to begin with. This is now my go to recipe for the japanese cheesecake and friends and family now requests it for any occasion from me. T.T been trying out jap cheese cake and it ‘s always unsuccessful T.T. The video may give the wrong impression of my folding as it is a sped-up video, so please do it slowly and gently. didnt rise that much n alssssssssssss cracked;[. If it is badly overbaked or burnt, please check your actual oven temperature. Since I am good with chiffon cakes, I knew this cake was going to be great. Remove the bottom liner and place another cake board or plate on the bottom of the cake, invert it back. After being cold the cake shrinked way less than the other times. Hi!! Recipe is written down below. Also, is it aluminum? The cake rose well but during the cooling process it flattened. If you are getting a 1.5″ height at the side, then it is probably about in the range of 1.5″ – 2″. muchisimas gracias por la receta! Ho Mark, I would be trying to lower one at a time but since every oven works a little differently, you will need to try out with your oven. I haven’t cook this cake before. Your recipe tastes great but my cake cracked how can i fix it? The only thing i can think it might have affected it is the type of flour i use, the oven that its malfunctioning sometimes but i stayed with the cake the whole time, and that the merengue should have been whisked more. wow realmente me encanta esta receta saludos desde Venezuela, Transaltion (by Google): Try to make it up to the suggested egg yolk and egg whites weight thus it came up to 7eggs. Thanks for your generous sharing n prompt replies as seen here! With love, Michael Lim & Jurgen Van Den Bossche. I’m wondering if perhaps when it’s close to being done if we were to put on the top element for a few minutes on low? Japanese cheese cake is my husband’s favourite, managed to make it with Ur recipe and he loved it. Using hot water bath is correct. Glad that you have found the perfect temperature to bake with this cake , Hi was nice recipe can you help me convert grams to cups.. Thanks. Leda, The amount of milk is in the recipe list, 100ml, use all of it to melt the butter. Thank you. 1. I am glad to know that the video and the details helped in your successful bake , Sorry, I found an answer to my inquiry down in the comments. Some traditional cheesecake recipes use sour cream for more tartness and heavy cream for added richness. I would think that putting on the broil for only a few minutes would accomplish the browning that everyone is complaining about not getting, what do you think? Do you have any tips? This cake will shrink (about 1/2 inch or so) after cooling so please don’t despair. A bad meringue causes the 2 layer problem because the water comes out of the meringue and goes to the bottom. 1 .qu’est ce que c’est le castor sugar? If i then turn the heat off and let the cake cool down…the whole thing breaks down. Finally I had american cheesecake fortunately tasty . Today it was wonderful in the oven but after cooling was just another failure. Hi Same here. It sure will affect the cake and you will need to find out what exact temperature to use for optimum result. I used 6 large eggs (according to my grocery store) but my weight was drastically different then what you had noted. 100 milliliter = 3/8 Cup + 1 tsp Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Hi Lisa, Cake flour is low gluten flour, if you really can’t find it, use all purpose flour. I cut down the recipe in half & baked in 6” & baked at a lowest section in the oven, it came out perfect with no crack or shrinkage, only the top is a bit dark but I will teduce the 1st baking time a bit. You are right, every oven bakes differently, listen to your oven to get the best bake. Was it the folding bit? It’s the perfect combination of sponge cake and cheesecake in both taste and texture. Also, wouldn’t the top of the cake be flat if I were to invert the cake? The taste is great but as I cut open the cake, I noticed that the bottom third seem a little different denser texture, as if the mixture had settled before it cooked. It was really good. If you see lumps of beaten egg whites when you pour the batter into the cake pan, that’s the culprit. Thank you for the recipe.I would like to make a bigger cake and was wondering 9f you have the ingredients measurement for 10 in or 12 inch pan? The top is a bit burned with temperature 200 C. First of all The flour you were using is not the correct type, high protein has too much gluten in it and it is not suitable for this recipe. Thank you for your responses. You may keep in the fridge with sealed container up to 3 days for the freshness. Or 9×2? Thank you very much, Just made this a while ago and it went well . Again, this is just fine. Did it plateau under the cake rim (<3") or was it higher? Which temperature would be the best to use. ; Lemon – juice and zest. The egg whites are critical, it is fine if you have a bit lesser egg whites. is it self rising or plain? Everything is good, until when I turn the oven off after the last 39 minutes at 284 fahrenehit. This is an estimated value based on my ingredients, it may be different if you are using different brands. Add another 1/3 and gently fold. For your convenience, please use this unit conversion, powered by UnitConversion.org to convert the measurement to other units. If you follow everything to T and the cake shrinks a lot, then it could be either your oven temperature is not accurate or your batter was not well mixed together. Thank you fir the recipe, family loves it so much! Then after reducing the temperature it shrinks, and after cooling it shrinks even more, ending in this…denser, moist structure on the inside. There are crack. Thank you! 4. and lastly the taste was too lemonish for my taste, can I completely discard the lemon zest and juice next time? Why is that after baking , the top layer of the cake became shrinks down flatten with wrinkle ? I already try but, the face of cake is still cracked. 2nd,3rd… I used cake flour and cracked in the middle in the middle baking when I reduced the temperature I’ve made it once, but I think I separated the meringue and yolk mixtures because the bottom layer was very dense. Hi Ebrahim, the deflated cake is probably caused by the deflation of the tiny air pockets in the beaten egg white meringue, either you have over mixed the batter that cause merignue deflation or the batter hasn’t incorporated well. What I should do to make the cake rise? I added the time continue to bake for another 30min and still not cook.. may I know why is that so? I do not know what could have failed. Now I cannot tell what went wrong. Cut the cake with a warm knife, wipe the knife clean before the next cut. If I use half the ingredients in a 6×3 pan would you suggest the bake time to be the same as the original recipe using a 8×3 pan? Overall I am very happy with the result! thank you. Hello! Line the bottom and side of the springform pan with parchment paper. Hi Craft Passion However, despite the many times I’ve made this I just can’t seem to get the same browning of the top that you had (and as how other Asian made Japanese cheesecake I’ve seen). yolk in white and the bowl is complete dry (no water) Check the cake for doneness by inserting a toothpick into the center of the cake. If it is more than that, it is not normal. The next problem is that while the consistency of the cake inside is now fully consistent (no more layers), the whole cake did deflate a TON. I’ll have to re-do at a lower temperature. Check out the video, I showed the soft peak condition of my meringue. Hi! I use only bottom heat for all my cakes, will that be ok for this cake too? Mine is quite successful but I’m having 2 issue. 1. Jürgen VDB. I was afraid I was overmixing and going to deflate the meringue but I probably should’ve mixed more after all. I also noticed when removing the cake from the pan that the bottom was a bit wet, and the parchment paper was difficult to remove (I think because of the dense bottom?). Thank you!!! Any tips for that? In the cooling process when we turned off oven, why do we keep the oven door closed for 30mins? You have a wonderful you tube channel Hi Loveth, I haven’t tested this recipe in cupcake size but I could be doing it soon as my family love this cake so much that I have to bake quite frequently. I hope you can tell me if the temperature 140ºC is for more than 30 minutes or any tip. I’ve been reading through a lot of the ‘Comments’ and there seems to be a lot of people saying that they didn’t get the browning on the top. It went well and i placed aluminum foil like you said , very nice advice , thanks so much . Cake serving – Decorate the top with snow powder or icing sugar. No cracks etc. Reading the comments and your reply about changing lemon into vanilla. Mine cracked- do you have any idea what the cause can be? Line the bottom and side of the springform pan with parchment paper. Yes, you may substitute matcha powder in this recipe, just remove the same amount of corn starch for the match powder in Tbsp measurement. I have 2 problems. Thank you. Could you be inflating the meringue during folding it to the cream cheese batter? Hello Thanks so much!!! So I have this question, you stated to preheat the oven in only up and down heat, not fan circulation. I would love to try this recipe but could you please give the ingredients in cups and ounces. He is away on a trip and will be back tomorrow morning. My oven is a only-fan one, I used temperatures with less 10C, as suggested. This Japanese cheesecake is not really very cheesy compare to the traditional cheesecake. Watch the video and follow the steps exactly. I think probably your egg white was a little over beating, too stiff. May I know what are the possible cause ? Traditional Asian Recipes with a Modern Twist! Happy to know this, Cynthia I truly believe that the more time you bake it the more perfect it will be, practice makes perfect. You stated that you oven heats the top AND the bottom. Fill a large baking pan halfway with water. I use gas oven with bottom heat only. Hi! 2. Please note this recipe can be a bit tricky. I used regular sugar but put it in my Vitamix to break it down to fine powder. I would think that cooling it too fast might be the cause of the wrinkled top. I followed your recipe exactly. Spread the batter evenly into the pan and smooth out the top using a spatula. Your recipe was easy to follow and having the detailed cook’s notes was very helpful. I also got an 8” x 3” pan as you suggested and my cakes come out with a good height. Can I simply divide the mixture into two part and add to one the cocoa powder or melted chocolate? If you have done everything correctly, the most possible reason for the crack is that your meringue could be stiffer than it should be. How do I know if cake is cooked without use of skewer? Try that out, no ads, no comment will be printed, the best part is that you can delete what ever you do not want to print. Happy baking. 2. You may serve the cake after it reach room temperature. Cream Of Tartar - Cream of tartar is a natural meringue stabilizer. Hi, my cake did not rise and bottom is very dense, I tried baking this cake before using other recipes, also not successful, do you have any advice? Or I should add a little more flour? Thank you so much for great recipe! I baked the matcha version today ,i used a square pan this time . בלוג הבישול של עידית נרקיס כץ, Matcha Japanese Cheesecake • Delicious Baking Recipe | Craft Passion, Low Carb Cheesecake - Burnt Cheesecake • Healthy Recipe, face mask sewing pattern & tutorial & video, 6 egg yolks (Update: I measured mine, it was about 118g in total for the yolks), 70 gram castor sugar (This is half of the total 140 gram), 6 egg whites (Update: I measured mine, it was 264g for the whites of 6 eggs), Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force), Grease 8″ x 3″ cake pan with butter, line bottom with baking or parchment paper, Whisk cream cheese till smooth over a warm water bath, Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter, Add salt, lemon juice, lemon zest, and whisk, Remove from the water bath, sift cake flour and corn starch and fold into mixture, Add cream of tartar and beat at high speed till bubbles become very small but still visible, Gradually add the balance 70 gram of sugar and beat till soft peaks, Pour into the cake pan and tap the pan on the counter to release air bubbles. Grease & Pan Lining – grease the side of the pan with butter and line only the bottom of the pan. this cake is baked using top and bottom heat. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Hope to hear from you soon Have a nice day. I just recently discovered Japanese Cheesecake, and love it!! But this is my first time with meringue and this 2 part batter etc. 3)Then add cream of tartar and whisk it with high speed (about 2 min) The cream cheese and butter should be soft and spreadable for this recipe. Glad that you have made it successful I would like to know the science of it too, but too bad that I am an Electronic Engineer, not a Fluid Engineer. Is there variation possible without the flour? I tried your recipe, everything was looking perfect until I turn off the oven. So I modified the flour to be 40g and cornstarch to be 40g. I brought a few pieces for my friends to taste and they said it was yummy. The top side of the cake is beautiful like what i want but the bottom of the cake is wet . Can you give some advice with the gas oven please ? Or is it another issue? a towel made from cloth or a towel made from paper? Line the pan so the parchment paper extends about 2 inches above the pan. Please let us know the outcome should you try it out. Hi, The meringue i beat without cream of tartar, as it was said that its optional down in the comments. The upper 20% of the cake has different texture compare with the bottom 80%. This is one recipe where over-baking the cake is ok. You won’t ruin the cake!