Ingredients for Cotton Cake:
- 4 egg whites
- 4 egg yolks
- 1 box of condensed milk (approx. 14 oz)
- 2 cups of cornstarch
Substitution Tip: If you don’t have cornstarch, you can replace it with potato starch or all-purpose flour for a slightly different texture.
Mode of Preparation:
1. Beat the Egg Whites (Time: 5 minutes)
Start by beating the egg whites with a mixer until they are firm and hold their shape. You want them to form stiff peaks, which will help give the cake its light, fluffy texture. Once done, set them aside.
2. Prepare the Egg Yolk Mixture (Time: 3 minutes)
In the same bowl (no need to clean it), beat the egg yolks, condensed milk, and cornstarch until it forms a light and homogeneous cream. This will be the base of your cake batter.
3. Incorporate the Egg Whites (Time: 2 minutes)
Gently fold the beaten egg whites into the egg yolk mixture using a spatula. Be careful not to deflate the egg whites—use slow, gentle movements from the bottom up to maintain their airy texture.
4. Prepare the Cake Pan (Time: 2 minutes)
Grease a cake pan and sprinkle it with cornstarch to prevent sticking. Pour the cake batter into the pan, smoothing the top to ensure an even bake.
5. Bake the Cotton Cake (Time: 20-25 minutes)
Preheat your oven to 180°C (350°F). Bake the cake for about 20 to 25 minutes or until it turns lightly brown. To check if the cake is ready, perform the toothpick test—insert a toothpick into the center, and if it comes out clean, the cake is done.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8
Calories: Approximately 150-200 per slice (depending on serving size)
Tips for the Best Cotton Cake:
- Stiff Peaks for Perfect Texture: The fluffiness of your cake depends on how well you beat the egg whites. Make sure they form stiff peaks for that melt-in-your-mouth texture.
- Substitute Condensed Milk: If you want to reduce the sugar, you can try using a sugar-free condensed milk alternative, but the texture and flavor may differ slightly.
- Allow the Cake to Cool: After baking, let the cake rest for at least 10 minutes before cutting into it. This ensures that the texture sets and the cake slices neatly.
FAQ About Cotton Cake:
Q: Can I make this cake in advance?
A: Yes! Cotton cake can be made up to 2 days in advance. Store it in an airtight container at room temperature to maintain its fluffy texture.
Q: Can I freeze this cake?
A: Absolutely! If you want to make it ahead of time, wrap the cake in plastic wrap and foil before freezing. Thaw it at room temperature when you’re ready to serve.
Q: Can I make this cake without cornstarch?
A: If you don’t have cornstarch, you can substitute it with potato starch or a small amount of all-purpose flour. The texture will be slightly different but still delicious!
Loved this recipe? Share it with friends and family, and don’t forget to leave a comment below letting us know how your cotton cake turned out! Feel free to add your own twist to the recipe and let us know what variations you try. Make sure to pin this recipe for later and come back for more delicious treats!
