Description
Cotton Cake Delight is a light and airy dessert featuring whipped egg whites folded into a smooth cream made from egg yolks, condensed milk, and cornstarch. Baked to a delicate golden finish, this cake offers a melt-in-your-mouth texture and a subtly sweet flavor, perfect for any occasion.
Ingredients
Eggs
- 4 egg whites
- 4 egg yolks
Dairy
- 1 box condensed milk (about 14 oz)
Dry Ingredients
- 2 cups cornstarch
Instructions
- Prepare the Egg Whites: Using a mixer, beat the egg whites until firm and fluffy. Set them aside.
- Make the Cream: In the same bowl, beat the egg yolks, condensed milk, and cornstarch together until the mixture is smooth and light in texture.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cream mixture using a spatula, stirring carefully with bottom-up motions to maintain the airy texture.
- Prepare the Mold: Grease a baking mold and dust it lightly with cornstarch to prevent sticking. Pour the batter evenly into the prepared mold.
- Bake the Cake: Place the mold in a preheated oven at 180°C (350°F) and bake for 20 to 25 minutes, or until the top of the cake turns lightly golden and a toothpick inserted near the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing and serving for the best texture and flavor.
Notes
- Be sure not to overbeat the egg whites; they should be firm but not dry.
- Folding the egg whites gently is key to retaining the cake’s fluffy texture.
- Use a spatula for folding to avoid deflating the mixture.
- You can dust the top with powdered sugar or cocoa powder before serving for extra presentation flair.
- Ensure the oven is properly preheated to achieve the perfect bake.
