🍰 Cotton Cake
Serves: 8
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Ingredients
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1 cup (120 g) all-purpose flour
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1 cup (200 g) granulated sugar, divided
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4 large eggs, separated
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1/2 cup (120 ml) milk
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1/4 cup (60 ml) vegetable oil
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1 tsp vanilla extract
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1/4 tsp salt
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1/2 tsp cream of tartar (optional, helps stabilize egg whites)
Instructions
1. Prepare the oven
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Preheat oven to 350°F (175°C).
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Grease and line an 8- or 9-inch round cake pan with parchment paper.
2. Mix wet ingredients
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In a bowl, whisk together egg yolks, milk, oil, and vanilla until smooth.
3. Combine dry ingredients
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Sift flour and half of the sugar into the wet mixture. Mix gently until smooth.
4. Whip egg whites
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In a separate clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
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Gradually add the remaining sugar and beat until stiff, glossy peaks form.
5. Fold whites into batter
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Gently fold one-third of the egg whites into the batter to lighten it.
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Then fold in the remaining whites carefully to keep the batter airy.
6. Bake the cake
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Pour batter into the prepared pan.
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Bake 25–30 minutes, or until a toothpick inserted comes out clean.
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Let cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely.
💡 Tips
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Airy texture: Fold egg whites gently to retain fluffiness.
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Serving ideas: Dust with powdered sugar, frost lightly with whipped cream, or serve with fresh fruits.
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Flavor variations: Add lemon or orange zest for a citrusy note, or a teaspoon of almond extract for extra aroma.
If you want, I can also give a cotton cake with a whipped cream and fruit filling — a more indulgent version that looks and tastes like a bakery cake. Do you want that version?
