Ah! A traditional cotton cake with condensed milk is a super soft, fluffy, and moist cake—almost like a cloud! The condensed milk adds sweetness and richness, making it a classic dessert in many homes. Here’s a reliable recipe:
Traditional Cotton Cake with Condensed Milk
Servings: 8
Ingredients:
- 1 cup (240 ml) sweetened condensed milk
- 4 large eggs, separated
- ½ cup (120 ml) milk
- ½ cup (120 ml) vegetable oil
- 1 ½ cups (180 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp cream of tartar (optional, for fluffier egg whites)
Instructions:
- Preheat oven:
- Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the egg whites:
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
- Make the batter:
- In another bowl, whisk together egg yolks, condensed milk, milk, oil, and vanilla.
- Sift in flour, baking powder, and salt. Mix gently until smooth.
- Fold in egg whites:
- Carefully fold the beaten egg whites into the batter in batches. Use a spatula and fold gently to keep the batter airy—this is what gives the cake its soft, “cottony” texture.
- Bake:
- Pour batter into the prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optionally, dust with powdered sugar or drizzle with extra condensed milk before serving.
💡 Tips:
- Folding the egg whites gently is key—don’t overmix, or the cake will lose its fluffiness.
- You can flavor the cake with lemon zest, orange zest, or a splash of rum for variation.
- This cake pairs beautifully with fresh fruit or a simple whipped cream topping.
I can also give a microwave or 20-minute steamed version that’s still soft and fluffy if you want a quicker dessert. Do you want me to do that?
