Description
A light and fluffy Cotton Cake with a melt-in-your-mouth texture, made from simple ingredients and perfect for any occasion.
Ingredients
4 egg whites
4 egg yolks
1 box condensed milk (approximately 14 oz or 396 g)
2 cups cornstarch
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan, dusting it lightly with cornstarch.
- In a mixing bowl, beat the egg whites until firm peaks form. Set aside.
- In the same bowl, beat together the egg yolks, condensed milk, and cornstarch until you get a light, homogeneous cream.
- 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.
- Pour the batter into the prepared pan and bake for about 20 to 25 minutes, or until the top turns a light golden brown.
- Check doneness with a toothpick: if it comes out clean, the cake is ready. Remove from the oven and let it cool before slicing.
Notes
- Add citrus zest (lemon or orange) for a fresh twist.
- Replace ¼ cup of cornstarch with cocoa powder for a chocolate version.
- Add 1 tsp vanilla extract for extra flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Reheat in a 150°C oven for 5 minutes or microwave slices for 10–15 seconds.
- Freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
