Description
Cotton Cake Delight is a light and airy sponge cake known for its delicate texture and subtle sweetness. This Asian-inspired dessert combines fluffy egg whites with a tender cake base, creating a soufflé-like treat perfect for special occasions or an elegant everyday dessert. With a hint of vanilla and an optional dusting of powdered sugar, this cake is sure to delight anyone who loves soft, melt-in-your-mouth cakes.
Ingredients
Scale
Wet Ingredients
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar (divided)
- 1/4 cup cake flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease and line an 8-inch round cake pan with parchment paper to ensure the cake doesn’t stick.
- Heat Milk and Butter: In a small saucepan over low heat, gently melt the butter into the whole milk, stirring until fully combined. Set this mixture aside to cool slightly so it doesn’t cook the eggs later.
- Sift Dry Ingredients: In a bowl, sift together the cake flour, cornstarch, and salt to ensure a lump-free, light batter.
- Mix Egg Yolks and Sugar: In a separate large mixing bowl, whisk the egg yolks with half of the granulated sugar until the mixture turns pale and thick, indicating it’s well aerated.
- Add Milk Mixture and Vanilla: Slowly pour the warm milk and butter mixture along with vanilla extract into the egg yolks, stirring constantly to combine smoothly.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain the batter’s lightness.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form, which provides structure and fluffiness.
- Combine Mixtures: Carefully fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites in two additions, using a spatula with a folding motion to keep the batter airy.
- Prepare for Baking: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any large air bubbles, ensuring a smooth surface.
- Create a Water Bath: Place the cake pan inside a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan. This water bath helps keep the cake moist and evenly baked.
- Bake: Bake the cake for 50-55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Cool the Cake: Turn off the oven, crack the oven door open, and let the cake cool inside for 15 minutes to prevent sudden temperature changes that can cause collapse.
- Chill and Serve: Remove the cake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 1 hour to set the texture. Before serving, dust with powdered sugar if desired for an elegant finish.
Notes
- This cake is often referred to as Japanese cotton cheesecake or souffle cake due to its airy texture.
- To enhance flavor, add a teaspoon of lemon zest or almond extract to the batter.
- Always fold the egg whites gently to preserve the airy structure essential for the fluffiness of the cake.
- Using a water bath is crucial to keep the cake moist and prevent cracking.
- Letting the cake cool gradually inside the oven helps avoid collapsing of the delicate crumb.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 11g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg
