Description
This Cotton Cake recipe yields a light and airy sponge cake with a delicate, fluffy texture. Also known as Japanese Cotton Cake, it is a delightful and satisfying dessert that can be enjoyed plain, with whipped cream, or fresh fruit.
Ingredients
Scale
Cotton Cake Ingredients:
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 5 large eggs (separated)
- 1/2 cup granulated sugar
- 1/2 cup cake flour (sifted)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the pan: Line the bottom of an 8-inch round cake pan with parchment paper.
- Mix milk and butter: Heat the milk and butter in a saucepan until the butter melts. Let cool slightly.
- Prepare the batter: Whisk egg yolks, sugar, vanilla, and salt until smooth. Stir in the warm milk mixture and fold in the sifted cake flour.
- Beat egg whites: In a clean bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine batter: Gently fold the meringue into the batter in three additions.
- Bake: Pour the batter into the pan and bake for 40-45 minutes until golden and springs back when touched.
- Cool and serve: Cool the cake in the pan, then remove and cool completely on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This Japanese Cotton Cake can be enhanced with a teaspoon of lemon zest or almond extract for added flavor.
- Serve the cake plain, with whipped cream, or fresh fruit for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
