A light and fluffy family cotton cake that melts in your mouth, with a perfect balance of egg whites and cornstarch for the ideal texture.

Why You’ll Love This Recipe

This Cotton Cake Delight is the perfect combination of lightness and flavor! With its delicate texture that melts in your mouth and the sweetness from condensed milk, this cake is a treat for all ages. It’s a simple yet elegant dessert that’s sure to impress your guests or satisfy your sweet cravings. The airy consistency of the egg whites and the smooth cream made from condensed milk and cornstarch make this cake a comforting and delightful choice for any occasion.

Ingredients

4 egg whites
4 egg yolks
1 box condensed milk (about 14 oz)
2 cups cornstarch

Directions

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 until you get a smooth, light cream.
Fold the Egg Whites: Gently fold the whipped egg whites into the cream mixture. Use a spatula and stir carefully with bottom-up motions to maintain the airy texture.
Prepare the Mold: Grease a mold and dust it lightly with cornstarch. Pour the batter into the prepared mold.
Bake the Cake: Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes, or until the top is lightly golden.
Cool and Serve: Let the cake cool before slicing and serving.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings

Variations

Flavored Cotton Cake: Add a teaspoon of vanilla extract or almond extract to the cream mixture for a different flavor.
Fruit Topping: Top the finished cake with fresh fruits like berries, peaches, or kiwi for a refreshing twist.
Chocolate Version: Add cocoa powder to the egg yolk mixture for a chocolate-flavored cotton cake.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Reheating: If you prefer it warm, reheat individual slices in the microwave for about 10-15 seconds.

FAQs

1. Can I use a different type of milk instead of condensed milk?

You can substitute condensed milk with a combination of milk and sugar, but the texture will be different, and it may not be as rich.

2. How can I make the cake fluffier?

Ensure that you beat the egg whites until they are very stiff. The fluffier the egg whites, the lighter the cake will be.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container. It’s best enjoyed within 1-2 days.

4. Can I use cornstarch alternatives?

If you don’t have cornstarch, you could experiment with arrowroot powder, but the texture might slightly differ.

5. Can I make this cake gluten-free?

Yes! This cake is naturally gluten-free as it doesn’t use any wheat flour, so it’s safe for those with gluten sensitivities.

6. How do I know when the cake is done?

The cake is done when it turns lightly golden on top and a toothpick inserted in the center comes out clean.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for both whipping the egg whites and mixing the cream.

8. Can I add frosting to this cake?

Although this cotton cake is delicate and delicious on its own, you can add a light whipped cream or glaze for an extra touch.

9. Can I use a different sweetener?

You can try using honey or maple syrup, but the texture and sweetness may vary slightly from the original.

10. How can I make this cake more colorful?

Add natural food coloring to the egg yolk mixture to create a fun, colorful cotton cake.

Conclusion

This Cotton Cake Delight is a wonderful, airy treat that brings together the sweetness of condensed milk with the light, fluffy texture of a sponge cake. It’s perfect for any occasion—whether you’re looking for a simple dessert or a special treat to share with family and friends. Easy to make, comforting, and delicious, this cake is sure to become a favorite in your dessert repertoire!