Cotton Cake Recipe
Introduction
Cotton Cake is famous for its ultra-soft, cloud-like texture that melts in your mouth. This delicate cake is light, moist, and gently sweet, making it perfect for anyone who loves fluffy desserts rather than dense cakes. Its smooth crumb and airy structure come from whipped egg whites and a gentle baking method, giving it that signature “cotton” feel. Simple, elegant, and comforting, this cake is ideal for breakfast, afternoon tea, or a light dessert.
Ingredients
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4 large eggs, separated
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½ cup granulated sugar (divided)
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½ cup cake flour (or all-purpose flour, sifted)
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¼ cup milk
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¼ cup vegetable oil
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1 teaspoon vanilla extract
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¼ teaspoon salt
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½ teaspoon lemon juice or cream of tartar
Method
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Preheat oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
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Prepare the egg yolk batter:
In a bowl, whisk egg yolks with milk, oil, and vanilla until smooth. Sift in flour and salt, mixing gently until lump-free. -
Whip the egg whites:
In a clean bowl, beat egg whites with lemon juice until foamy. Gradually add remaining sugar and beat until soft, glossy peaks form. -
Fold gently:
Fold one-third of the egg whites into the yolk batter to loosen it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the batter. -
Bake:
Pour batter into the pan. Tap lightly to remove air bubbles. Bake for 45–50 minutes until set and lightly golden. -
Cool:
Remove from oven and let cool completely before unmolding.
Tips for Perfect Cotton Cake
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Fold slowly and gently for maximum fluffiness
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Do not overwhip egg whites
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Use low heat to avoid cracking
Storage
Store covered at room temperature for 1 day or refrigerate for up to 3 days.