A Cotton Cake is a type of dessert known for its light, fluffy, and airy texture—almost like biting into a sweet cloud. ☁️🍰 It’s popular in some Asian cuisines and is similar to sponge or chiffon cake but even softer.
Basic Ingredients
- 4–5 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- ¼ cup milk
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- A pinch of salt
How It’s Made
- Separate Eggs: Beat egg whites separately until stiff peaks form.
- Mix Yolks: Whisk egg yolks with sugar, milk, oil, and vanilla.
- Fold in Flour: Gently fold in flour and a pinch of salt.
- Combine: Carefully fold the beaten egg whites into the yolk mixture.
- Bake: Pour into a greased pan and bake at 170–180°C (340–350°F) for 25–35 minutes.
Tips for Perfect Cotton Cake
- Do not overmix the egg whites—this keeps the cake airy.
- Use a sieve to sift flour for a finer texture.
- Cool the cake upside down in the pan for a few minutes to maintain fluffiness.
✅ Result:
A soft, spongy cake that melts in your mouth—perfect on its own, with fruit, or lightly dusted with powdered sugar.
If you want, I can also give you a 3-ingredient shortcut version of cotton cake that’s super easy and still very fluffy. Would you like me to do that?
