Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cotton Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 76 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This Japanese-style Cotton Cake is a light, airy, and fluffy dessert that combines the delicate sweetness of a sponge cake with a melt-in-your-mouth texture. Baked in a water bath to achieve its signature softness, this cake is perfect for those seeking a low-fat, vegetarian-friendly treat that can be enjoyed chilled or at room temperature.

Ingredients

Egg Mixture

  • 6 large eggs (separated)
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup cake flour (sifted)
  • 1/4 teaspoon salt

Meringue

  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the Pan: Preheat the oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper, and do not grease the sides to allow the batter to cling and rise properly.
  2. Mix Egg Yolks and Liquids: In a large bowl, whisk together the egg yolks, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
  3. Add Dry Ingredients: Sift the cake flour and salt into the egg yolk mixture, and gently fold in until just combined to avoid overworking the batter.
  4. Make Meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, creating a glossy meringue.
  5. Combine Mixtures: Fold one-third of the meringue gently into the yolk and flour mixture to lighten the batter. Then fold in the remaining meringue in two additions carefully to maintain aeration and prevent deflation.
  6. Prepare for Baking: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any trapped air bubbles.
  7. Water Bath Setup: Place the cake pan into a larger baking dish and fill the outer dish with about 1 inch of hot water. This water bath helps to maintain a moist environment for even baking.
  8. Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until the top of the cake is golden brown and the center is set and springs back lightly when touched.
  9. Rest the Cake: Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes to prevent sudden temperature changes that could cause sinking.
  10. Cool and Serve: Remove the cake from the oven and allow it to cool completely before running a knife gently around the edges to release it from the pan. Serve chilled or at room temperature with fresh berries, powdered sugar, or whipped cream as desired.

Notes

  • This cake is best enjoyed chilled or at room temperature to maintain its light texture.
  • Serve with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream for added flavor and presentation.
  • Do not grease the sides of the cake pan to allow the batter to rise properly.
  • Be gentle when folding the meringue to keep the batter airy.
  • Using a water bath during baking ensures a moist and tender crumb.

Find it online: https://slsrecipes.com/cotton-cake-recipe/