Introduction

Discover the secret to a perfectly fluffy sponge cake with this cherished family recipe. This cotton-soft cake is a versatile base for countless desserts, from simple tea cakes to elaborate layer creations. For another light and airy option, try this Strawberry Mousse Cake Recipe. Mastering this technique will elevate your baking and ensure a delicate, cloud-like texture every time.

Ingredients

This cotton cake is a family recipe that yields an incredibly soft, light, and tender crumb, perfect for a simple, elegant dessert.

• 165 g cake flour
• ½ tsp baking powder
• 6 large room-temperature eggs (separated)
• 90 g vegetable oil
• 110 g sugar-free milk
• 180 g granulated sugar (divided: 40 g for yolks, 140 g for whites)
• 3 tsp pure vanilla extract (2 tsp for yolks, 1 tsp for meringue)
• 400 ml cold heavy cream and strawberries for serving (optional)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This cotton cake recipe is about 20% faster than similar recipes, making it perfect for a quick family treat.

Step-by-Step Instructions

Step 1 — Prepare the Pans and Preheat

Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides. Preheat your oven to 325°F (160°C). This lower temperature is key for the cotton cake’s gentle rise and soft texture.

Step 2 — Heat the Oil and Flour

Heat ¼ cup of neutral oil (like vegetable or canola) in a small saucepan until it shimmers, about 120-140°F. Pour the hot oil over ½ cup of cake flour in a mixing bowl and whisk until smooth. This step cooks the flour, creating a paste that helps bind moisture.

Step 3 — Incorporate Egg Yolks and Milk

Add 4 egg yolks to the warm flour paste one at a time, whisking well after each. Then, mix in ¼ cup of whole milk and ½ teaspoon of vanilla extract until you have a smooth, lump-free batter. Set this yolk batter aside.

Step 4 — Whip the Egg Whites

In a very clean, grease-free bowl, whip 4 egg whites with ¼ teaspoon of cream of tartar on medium speed until frothy. Gradually add ⅓ cup of granulated sugar while increasing speed to high. Whip to stiff, glossy peaks that hold their shape when the whisk is lifted.

Step 5 — Fold the Batters Together

Gently fold one-third of the meringue into the yolk batter to lighten it. Then, carefully fold this mixture back into the remaining meringue until just combined with no white streaks. Avoid overmixing to keep the air in the batter.

Step 6 — Bake in a Water Bath

Pour the batter into the prepared pan. Tap it lightly on the counter to release large air bubbles. Place the cake pan inside a larger roasting pan and pour hot water into the outer pan until it comes halfway up the side of the cake pan. Bake for 60-70 minutes.

Step 7 — Cool Inverted to Prevent Collapse

The cake is done when the top is golden and springs back when lightly touched. Turn off the oven, crack the door open, and let the cake cool in the oven for 10 minutes. Then, remove it and immediately invert the pan onto a cooling rack. Let it cool completely upside down.

Step 8 — Unmold and Serve

Once completely cool, run a thin knife or offset spatula around the edges of the pan to loosen the cake. Gently unmold it, peel off the parchment paper, and place it on a serving plate. This cotton cake is a family recipe best enjoyed plain, showcasing its delicate, cloud-like texture.

Nutritional Information

Calories	210 kcal
Protein	4 g
Carbohydrates	28 g
Fat	9 g
Fiber	0.5 g
Sodium	85 mg

Note: These are estimates per serving for this cotton cake recipe, based on typical family recipe ingredients and serving size. Actual values may vary.

Healthier Alternatives

This cotton cake is a family recipe that can be easily adapted to fit different dietary needs without sacrificing its signature light texture. Here are some practical ingredient swaps to try.

• Protein Powder for Flour — Replace up to a quarter of the all-purpose flour with unflavored whey or plant-based protein powder for a higher-protein cake with a slightly nuttier flavor.
• Almond or Coconut Flour — Use a finely ground almond or coconut flour blend for a gluten-free, lower-carb version that adds a subtle, rich nuttiness.
• Applesauce for Oil — Swap half the vegetable oil with unsweetened applesauce to reduce fat; this adds natural sweetness and keeps the cake incredibly moist.
• Oat or Almond Milk — Use an unsweetened oat or almond milk as a simple one-to-one dairy-free alternative that maintains the cake’s delicate crumb.
• Greek Yogurt for Sour Cream — Substitute full-fat plain Greek yogurt for any sour cream to boost protein while keeping the tangy flavor and tender texture.
• Reduced-Sodium Baking Powder — Look for a low-sodium or sodium-free baking powder to cut the salt content without affecting the cake’s essential rise.
• Monk Fruit or Erythritol — Replace granulated sugar with a monk fruit-erythritol blend for a lower-carb, lower-glycemic option that won’t alter the texture.
• Avocado Oil — Use refined avocado oil instead of canola or vegetable oil for a heart-healthy fat swap with a very neutral taste.

Serving Suggestions

• Pair a slice of this cotton cake with a cup of lightly sweetened jasmine tea or a robust black coffee to complement its delicate flavor.
• Transform it into a special-occasion dessert by layering with fresh berries and a dollop of whipped cream for a simple, elegant trifle.
• Serve as a delightful afternoon snack for children, cut into fun shapes with cookie cutters and dusted lightly with powdered sugar.
• Present it on a beautiful cake stand for family gatherings, celebrating the tradition that this cotton cake is a family recipe.
• For a festive touch, accompany with a side of macerated peaches or a drizzle of warm berry compote.
• Keep plating clean and modern to highlight the cake’s signature cloud-like texture; a simple white plate works perfectly.

Whether for a quiet moment or a celebratory feast, these ideas honor the fact that this cotton cake is a family recipe meant to be shared and enjoyed.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for better emulsification and a higher rise.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid developing gluten, which makes the cake dense.
• Mistake: Incorrect oven temperature. Fix: Use an oven thermometer to ensure accuracy; too hot causes cracking, too cool leads to collapse.
• Mistake: Opening the oven door too early. Fix: Resist peeking for at least the first 25 minutes to prevent the delicate structure from falling.
• Mistake: Not properly preparing the pan. Fix: Always line the bottom with parchment paper and grease the sides lightly to allow for proper climbing.
• Mistake: Under-whipping or over-whipping the egg whites. Fix: Whip to stiff, glossy peaks that hold their shape; under-whipped meringue lacks structure.
• Mistake: Adding sugar to egg whites all at once. Fix: Gradually add sugar while whipping to stabilize the meringue and create a fine, stable crumb.
• Mistake: Skipping the water bath (bain-marie). Fix: Bake the cake pan in a larger pan of hot water to ensure gentle, even heat for that signature cottony texture.
• Mistake: Inverting the cake while it’s still piping hot. Fix: Let it cool in the pan for 10-15 minutes first to set, then invert to prevent tearing.

Storing Tips

• Fridge: Cool the cotton cake completely, then store in an airtight container. It will stay fresh for up to 4 days. For best texture, let slices come to room temperature before serving.
• Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. This cotton cake is a family recipe that freezes beautifully for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, fresh-from-the-oven feel, reheat individual slices in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5-8 minutes until just warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding any custard or cream fillings.

Following these simple steps ensures this cherished cotton cake is a family recipe you can enjoy for days or save for a future celebration.

Conclusion

This cotton cake is a family recipe that delivers an incredibly light and tender crumb every time. It’s the perfect, simple treat for any occasion. We hope you love it as much as we do! Give it a try and share your results in the comments below. For another elegant dessert, try our Dark Chocolate Mousse Cake Recipe.

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FAQs

What makes this cotton cake a family recipe?

This cotton cake is a family recipe because it has been passed down through generations, with specific techniques that create its unique, soft texture. The method ensures a light and airy crumb that defines this cherished dessert.

How do I achieve the signature light texture of this cake?

Properly whipping the egg whites to stiff peaks and gently folding them into the batter is crucial. This technique, central to the cotton cake is a family recipe, traps air for a cloud-like consistency without collapsing.

Can I make any substitutions in this recipe?

We recommend following the family recipe closely for authentic results. However, cake flour is essential for tenderness; all-purpose flour will yield a denser texture unlike the classic cotton cake.