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Cotton Soft Sponge Cake

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.receipster.com/cotton-cake-family-recipe/

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