Description
This Cotton Cake is a light and airy Japanese-style cheesecake known for its fluffy, melt-in-the-mouth texture. Made with simple ingredients like eggs, cake flour, and milk, it uses a delicate folding technique and a water bath baking method to achieve its signature softness and golden top. Ideal as a subtle dessert, it pairs beautifully with powdered sugar, fresh berries, or whipped cream.
Ingredients
Scale
Wet Ingredients
- 5 large eggs, separated
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup cake flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Additional Ingredients
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper without greasing the sides to allow the cake to climb and rise evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the wet mixture to prevent lumps, then gently whisk until fully combined and smooth.
- Beat Egg Whites: In a separate, clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form, giving the meringue a glossy and firm texture.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining egg whites in two additions until no streaks remain, ensuring the batter retains its airiness.
- Prepare for Baking: Pour the prepared batter into the lined cake pan. Tap the pan lightly on the counter to release any large air bubbles for a smooth surface.
- Create Water Bath and Bake: Place the cake pan inside a larger baking dish. Pour hot water into the larger dish until it reaches about 1 inch deep to create a water bath. Bake for 60–70 minutes until the cake surface is golden, and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- Use room-temperature eggs for better mixing and volume in the batter.
- Do not open the oven door during baking to prevent the cake from collapsing.
- Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for extra flavor.
