Japanese Cotton soft cheesecake

globalds

Hi
I am asking here because I hope one person on this part of the forum has cooked this.
http://www.seriouseats.com/recipes/2015/08/japanese-cotton-soft-cheesecake-recipe.html

It is like a cheesecake cake.

I have eaten it in Japan and tried to make one yesterday ..and although the top half rose..The bottom half didn't rise and become spongy.

I need help as to what I did wrong .

I think it was the meringue ..I didn't quite let it go hard like say making a lemon meringue pie ..also I might have under measured the self raising flour ..

I found a japanese site that has some tips

http://www.bakeforhappykids.com/2015/05/fail-proof-cotton-soft-japanese-souffle.html

I hope someone has tried to bake this or something like it perhaps a souffle ?
I would be grateful for any practical tips.

If anyone responds I promise to include a photo of my attempt should anyone want to see

globalds

No One ???

VfM4meplse

No but I am intrigued by this.

Does it not taste of egg?

globalds

VfM4meplse wrote: »

No but I am intrigued by this.

Does it not taste of egg?

It tastes like a really creamy sponge ..or a cheesecake flavoured sponge.

There is a small amount of lemon in so perhaps a lemon cheesecake.

Butterfly_Brain

You tube
https://www.youtube.com/results?search_query=japanese+cheesecake

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm

globalds

Yeah ..I don't want to make the three ingredient version
But thank you

I used all cold ingredients from the fridge ..perhaps I should make everything room temp ?

globalds

I watched the video from Mi on youtube

looks like I should have kept whisking the meringue ..mine was kind of gloopy ...As I thought that was "soft peak "

I shall try again just after Christmas

globalds

I also bought some new scales and a spatula ..

I could only find a rice paddle from the rice cooker to scrape the edge of the bowl ..

This cake making is costing me a fortune ..Hmm

suki1964

Never having heard of it, let alone made it, Id have to agree that the instruction do ask for softened - room temp

And perhaps you didnt whisk the whites long enough

I remember first time I made pavlova, I thought I had whisked it plenty - and got an epic fail, took a few attempts before I could spot when I had got the whites just right

globalds

OK ..I am trying round two ..

been in the oven for half an hour I shall post an update if it works better this time.

globalds

much better this time

very fluffy ..still hot but I ate a quarter testing it