Cotton Soft Sponge Cake Recipe
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.
PrintCotton Soft Sponge Cake
Cotton Soft Sponge Cake is an ultra-light and fluffy Japanese-style sponge cake made with separated eggs, achieving a cotton-like texture through gentle folding of meringue into the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 1x
- Method: Dessert
- Cuisine: Japanese
Ingredients
- 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)
Instructions
- Separate 6 large eggs into yolks and whites. Whisk yolks until smooth, then mix in 90 g vegetable oil, 110 g milk, and 2 tsp vanilla extract until combined. Sift in 165 g cake flour and ½ tsp baking powder, mixing until smooth.
- Beat egg whites with an electric mixer until foamy. Gradually add 140 g granulated sugar and 1 tsp vanilla extract, beating until stiff peaks form.
- Fold ⅓ of the meringue into the yolk mixture to lighten it, then gently fold in the remaining meringue until just combined, avoiding deflating the batter.
- Line a 40 x 25 x 5.5 cm baking pan with parchment paper. Pour batter in, smooth the top, and bake at 170°C (340°F) for 25 minutes or until done. Cool in pan.
Notes
Ensure egg whites reach stiff peaks for maximum fluffiness; overmixing deflates the batter. Use room-temperature eggs for better volume. Tap pan gently before baking to remove air bubbles. Serve with whipped cream and fresh strawberries.
Nutrition
- Calories: 280
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 120 mg
Frequently Asked Questions
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.
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