Japanese Cotton Sponge Cake, or Shokupan, has a texture so soft it quite literally melts in your mouth.
This cotton sponge cake is particularly popular during afternoon tea times and special celebrations. Unlike traditional British or European sponge cakes, the Japanese version is incredibly airy, with a cloud-like consistency that sets it apart from denser cake varieties and makes it the perfect sponge cake.
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Why This Recipe Works
The secret to this Japanese sponge cake's extraordinary texture lies in the careful technique of separating and whipping egg whites, creating a meringue-like structure that gives the cake its signature lightness.
Ingredients
- Plain flour
- Large eggs
- Caster sugar
- Vegetable oil
- Whole milk
- Vanilla extract
- Cream of tartar
- Salt
Equipment You'll Need
- 20cm springform pan
- Electric whisk
- Saucepan
- Mixing bowls
- Sieve
- Spatula
- Wire cooling rack
Step-by-Step Instructions
Prepare the Cake Tin
- Preheat the oven to 160°C (fan 140°C, gas mark 3).
- Grease a 20cm round cake tin and line the base and sides with parchment paper.
Mix the Wet Ingredients
- In a small saucepan, combine the vegetable oil and milk. Warm it over low heat until just hot (not boiling). Remove from heat and add vanilla extract. Stir well.
- In a large mixing bowl, beat the egg yolks and half the caster sugar (60g) with a whisk until thick and pale.
- Gradually add the warm milk and oil mixture to the egg yolk mixture, mixing until smooth.
Combine the Dry Ingredients
- Sift the flour and salt into the wet mixture in stages. Stir gently to avoid lumps and ensure the mixture is smooth.
Whip the Egg Whites
- In a separate bowl, beat the egg whites and cream of tartar with an electric whisk until soft peaks form. Gradually add the remaining caster sugar (60g) and continue whisking until stiff peaks form. Be careful not to overwhip.
5. Fold the Mixtures Together
- Gently fold the egg whites into the batter in three parts, being careful not to deflate the airy texture. Use a spatula and fold in a gentle, circular motion.
Bake the Cake
- Pour the batter into the prepared cake tin. Smooth the top with a spatula.
- Tap the tin gently on the counter to remove any air bubbles.
- Place the cake tin in the middle of the oven and bake for 50-60 minutes. Check with a skewer or toothpick—if it comes out clean, the cake is done.
Cool the Cake
- Remove the cake from the oven and let it cool in the tin for 10 minutes.
- Run a knife around the edges of the cake to loosen it, then turn it out onto a wire rack to cool completely.
Serve & Enjoy
- Once cooled, dust with icing sugar (optional) and slice.
- Enjoy with whipped cream, fruit, or simply on its own!
Baking Tips
- Bake at a low temperature (160°C) to ensure even rising
- Check doneness with a skewer; it should come out clean
- Allow the cake to cool completely before serving
Substitutions and Variations
- Gluten-free: Replace plain flour with a gluten-free flour blend
- Dairy-free: Use plant-based milk
- Flavour variations:
- Add matcha powder for a Japanese twist
- Incorporate citrus zest for a fresh flavour
- Dust with cocoa powder instead of icing sugar
Storage and Freshness
- Best enjoyed within 2-3 days
- Store in an airtight container at room temperature
- Can be refrigerated, but bring to room temperature before serving to maintain softness
- Don't freeze
Top Tips
- Ensure egg whites are at room temperature for maximum volume
- Don't open the oven during baking; this can cause the cake to collapse
- Tap the tin before baking to remove air bubbles
Frequently Asked Questions
Why did my cake sink in the middle?
This could be due to undermixing, overmixing, or opening the oven during baking.
Can I make this cake in advance?
Yes! It keeps well for 2-3 days and can be prepared a day before serving.
Serving Suggestions
Serve your Japanese cotton sponge cake with:
- Freshly whipped cream
- Seasonal berries
- A light dusting of icing sugar
- A pot of Japanese green tea
Tried this recipe? We'd love to hear about your baking adventure! Drop a comment below.
📖 Recipe
Japanese Cotton Sponge Cake
Japanese Cotton Sponge Cake, or Shokupan, has a texture so soft it quite literally melts in your mouth.
Ingredients
- 140 g plain flour sifted
- 6 large eggs at room temperature
- 120 g caster sugar divided
- 50 ml vegetable oil
- 100 ml whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of fine sea salt
- Icing sugar for dusting optional
Instructions
Preparation
- Remove eggs from refrigerator 30 minutes before starting to bring to room temperature
- Preheat oven to 160°C (fan 140°C, gas mark 3)
- Thoroughly grease a 20cm round cake tin
- Line the base and sides of the tin with baking parchment
- Wrap the outside of the tin with aluminium foil to prevent water seepage
Wet Ingredient Mixture
- In a small saucepan, combine vegetable oil and milk
- Warm gently over low heat until just hot (do not boil)
- Remove from heat and stir in vanilla extract
- In a large mixing bowl, separate egg yolks from whites
- Whisk egg yolks with 60g of caster sugar until mixture becomes pale and thick (about 3-4 minutes)
- Slowly pour warm milk and oil mixture into egg yolk mixture
- Whisk continuously to combine thoroughly and prevent curdling
Dry Ingredient Incorporation
- Sift flour and salt together in a separate bowl
- Gradually add sifted flour to wet mixture
- Fold gently using a spatula
- Mix until no flour lumps remain
- Ensure mixture is smooth and well combined
Egg White Preparation
- Thoroughly clean and dry electric whisk beaters
- In a clean, grease-free bowl, add egg whites and cream of tartar
- Begin whisking on low speed, gradually increasing to medium-high
- Whisk until soft peaks form (about 2-3 minutes)
- Slowly add remaining 60g of caster sugar
- Continue whisking until stiff, glossy peaks form
- Be careful not to overwhip - whites should look smooth and stand in firm peaks
Folding and Final Batter Preparation
- Add one-third of whipped egg whites to main mixture
- Fold gently using a spatula with a cutting and turning motion
- Add remaining egg whites in two more batches
- Fold carefully to maintain air bubbles
- Use a figure-of-eight motion to incorporate whites
- Stop folding as soon as no white streaks remain
Baking
- Pour batter gently into prepared cake tin
- Smooth top with a spatula
- Tap tin gently on counter to release any large air bubbles
- Place in middle of preheated oven
- Bake for 50-60 minutes
- Check doneness by inserting a clean skewer - it should come out clean
- If cake browns too quickly, cover loosely with aluminium foil
Cooling
- Remove cake from oven
- Let sit in tin for exactly 10 minutes
- Run a thin knife around the edges to loosen
- Carefully turn out onto wire cooling rack
- Allow to cool completely (approximately 20 minutes)
Finishing
- Once completely cool, dust with icing sugar (optional)
- Use a fine mesh sieve for even sugar distribution
- Slice with a sharp, clean knife
- Serve and enjoy!
Notes
Baker's Notes
- Room temperature ingredients are crucial for perfect texture
- Do not open oven door during first 40 minutes of baking
- Slight sinking is normal and part of the cake's charm
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