Ingredients
- 4 egg whites
- 4 egg yolks
- 1 box condensed milk (about 14 oz)
- 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 until smooth and light.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cream mixture, using a spatula and stirring 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.
Notes
- Flavored Cotton Cake: Add a teaspoon of vanilla or almond extract to the cream mixture for a different flavor.
- Fruit Topping: Top 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian / Japanese
- Diet: Gluten Free
