Jiggly Cake | Japanese cotton cheese cake

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So - I made this over the weekend. Interesting.

The texture is um... odd. The cake is very jiggly when it comes out of the oven and it's pretty. But after it cools (and deflates) it's like a very light cheese cake or maybe even a cold, souffle. The flavor is a bit flat although I pumped up the vanilla and lemon. It tastes cheesecake-ish. My DH compared it to whipped wall patch filler compound.

It needs to be refrigerated after cooking as it has a high egg content - souffle like.

Not recommending.
 
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