Chiz recipe
Japanese Cheese Cotton Cake
2 hours
1 cake

Japanese Cheese Cotton Cake

1 cake


Ingredients A
  • 130 gr Milk
  • 40 gr Butter
  • 125 gr Prochiz Spready
  • 30 gr All-purpose flour
  • 15 gr Cornstarch
  • 3 Egg yolks
  • 1 tsp Vanilla essence
Ingredients B
  • 3 Egg white
  • 80 gr Castor sugar
Cheese Cream
  • 50 gr Whipping cream powder
  • 120 gr Cold milk
  • 50 gr PROCHIZ Spready
  • 1 tsp Green tea paste


  • Prepare a 20x9x6cm baking pan that has been lined with parchment paper.
  • Mix milk and Prochiz Spready in a bowl and cook 'au bain-marie' until the cheese is dissolved.
  • Then add the butter, stir until the butter is melted and well mixed.
  • Add the all-purpose flour, cornstarch, egg yolks and vanilla essence. Stir well. Set aside.
  • Mix egg whites and sugar until fluffy. Add to ingredients A and mix again
  • Pour into a baking pan and bake 'au bain-marie' at 150⁰C for 60-75 minutes.
  • Cream cheese ingredients: mix all the ingredients until fluffy. After that, put it on top of the Japanese Cheese Cotton Cake with a piping bag.
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