A delightful, airy treat with a melt-in-your-mouth texture, Cotton Cake has been a cherished family recipe passed down through generations. Its soft crumb and gentle sweetness make it perfect for any occasion.
Why You’ll Love This Recipe
I adore this recipe for its simplicity and the light, fluffy texture it delivers. Using only a few basic ingredients, it comes together quickly and results in a cake that feels delicate, almost cloud-like. Every time I serve it, it disappears in minutes—you’ll love how effortlessly impressive it is.
Ingredients
Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.
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4 egg whites
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4 egg yolks
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1 box condensed milk
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2 cups cornstarch
Directions
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Preheat the oven to 180°C (350°F) and grease a cake pan, dusting it lightly with cornstarch.
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In a mixing bowl, beat the egg whites until firm peaks form. Set aside.
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In the same bowl, beat together the egg yolks, condensed milk, and cornstarch until you get a light, homogeneous cream.
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Gently fold the beaten egg whites into the yolk mixture using a spatula, lifting from the bottom and turning upwards to preserve the airy texture.
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Pour the batter into the prepared pan and bake for about 20 to 25 minutes, or until the top turns a light golden brown.
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Check doneness with a toothpick: if it comes out clean, the cake is ready. Remove from the oven and let it cool before slicing.
Servings and timing
This Cotton Cake recipe yields 8–10 servings. It takes around 10 minutes to prepare and about 20–25 minutes to bake. Allow an additional 10–15 minutes for cooling before serving.
Variations
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Citrus zest twist: I grate a bit of lemon or orange zest into the batter for a refreshing zing.
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Cocoa version: I substitute ¼ cup of cornstarch with cocoa powder to make a chocolate-flavored version.
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Vanilla infusion: I love adding a splash (about 1 tsp) of vanilla extract to the yolk mixture for extra aroma.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it and bring it back to room temperature before serving. To refresh slightly stale slices, I reheat them in a 150°C oven for about 5 minutes or warm individual pieces in the microwave for 10–15 seconds.
FAQs
1. Can I use regular wheat flour instead of cornstarch?
I don’t recommend it—cornstarch gives this cake its signature light, tender texture. Substituting wheat flour will make it denser.
2. What if I don’t have a mixer?
I beat the egg whites by hand with a whisk—it takes a bit more elbow grease, but I still achieve firm peaks.
3. Can I make this cake gluten-free?
The recipe is already gluten-free thanks to the cornstarch base. Just ensure your cornstarch brand is certified gluten-free.
4. How do I know the egg whites are beaten enough?
I look for stiff peaks that hold their shape when I lift the beaters—they should stand upright without falling over.
5. Can I freeze the cake?
Yes! I freeze individual slices wrapped tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge or at room temperature.
Conclusion
I love how this Cotton Cake combines simplicity with elegance—it’s quick to prepare, uses minimal ingredients, and results in a tender, cloud-like texture that’s almost magical. Whether for a casual family snack or a special occasion, it’s always a hit. Enjoy baking and sharing this delightful family favorite!
