Description
Cotton Cake Delight is a light and airy cake made with whipped egg whites, egg yolks, condensed milk, and cornstarch. This fluffy dessert bakes to a soft, tender texture with a subtly sweet flavor, perfect for an elegant treat or special occasion dessert.
Ingredients
Scale
Egg Components
- 4 egg whites
- 4 egg yolks
Other Ingredients
- 1 box condensed milk (about 14 oz)
- 2 cups cornstarch
Instructions
- Prepare the Egg Whites: Using a mixer, beat the egg whites until they are firm and fluffy. This step is crucial to incorporate air and give the cake its characteristic light texture. Set aside the beaten egg whites.
- Make the Cream: In the same bowl, beat together the egg yolks, condensed milk, and cornstarch until the mixture is smooth and light in texture. This creates the base cream component for the cake.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cream mixture using a spatula. Use careful bottom-up motions to maintain the airy structure and prevent deflating the batter.
- Prepare the Mold: Grease a baking mold and lightly dust it with cornstarch to prevent sticking. Pour the combined 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 or until the top turns lightly golden. Baking time may vary slightly depending on your oven, so watch carefully to avoid overbaking.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. This ensures clean cuts and preserves the delicate texture. Serve and enjoy your Cotton Cake Delight.
Notes
- When folding the egg whites, be gentle to keep the mixture fluffy and avoid deflating the batter.
- Use fresh eggs for the best rise and flavor.
- You can dust the finished cake with powdered sugar or garnish with fresh fruit for extra appeal.
- Ensure the oven is fully preheated before baking to achieve the correct texture.
