Description
Indulge in the light and airy delight of Cotton Cake, a Japanese-inspired sponge cake that is sure to please. This recipe yields a soft, fluffy cake that is perfect for any occasion.
Ingredients
Scale
Cake Batter:
- 1/2 cup cake flour (or sifted all-purpose flour)
- 1/4 cup cornstarch
- 5 large eggs separated
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for yolk mixture)
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven: to 325°F (160°C). Line the cake pan with parchment paper.
- Mix yolk batter: Whisk egg yolks, sugar, milk, oil, vanilla, and salt. Sift in flour and cornstarch, whisk until smooth.
- Beat egg whites: Until soft peaks form. Gradually add sugar until stiff peaks form.
- Fold meringue into batter: Gently fold in three additions. Pour into pan.
- Bake: In a water bath for 50–60 minutes. Cool in the oven.
- Serve: Plain or with toppings of choice.
Notes
- Enhance the flavor with lemon zest or almond extract.
- Store leftovers in the fridge for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
