Description
Cotton Cake Delight is a light and airy dessert made by folding fluffy whipped egg whites into a smooth mixture of egg yolks, condensed milk, and cornstarch. Baked to a soft golden finish, this cake offers a delicate texture and subtle sweetness, perfect for any occasion.
Ingredients
Scale
Egg Whites
- 4 egg whites
Cream Mixture
- 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 they become firm and fluffy. This step is crucial to ensure the cake’s airy texture. Set them aside carefully.
- Make the Cream: In the same mixing bowl, beat together the egg yolks, condensed milk, and cornstarch until the mixture is smooth and light. This creates the rich base of the cake.
- Fold the Egg Whites: Gently incorporate the whipped egg whites into the cream mixture by folding with a spatula using slow, bottom-up motions. This technique helps maintain the airy texture essential for the cake’s fluffiness.
- Prepare the Mold: Grease a baking mold thoroughly and dust it lightly with cornstarch to prevent sticking. Pour the batter evenly into the prepared mold.
- Bake the Cake: Preheat the oven to 180°C (350°F). Bake the cake for 20 to 25 minutes until the top turns lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before slicing to retain its delicate texture. Serve and enjoy this soft, delicious cotton cake.
Notes
- Be careful not to overfold the egg whites to keep the cake light and fluffy.
- Use fresh eggs for the best volume and texture.
- This cake pairs wonderfully with fresh fruit or a light dusting of powdered sugar.
- Ensure the oven is fully preheated to achieve optimal rising and baking.
