A few weeks back, I bought an Unopan chiffon pan from TaoBao. I was quite…
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Cotton cakes are cakes with a delicate and soft (like pillow) texture. Comparing to chiffon cakes, this cotton cake has just 1 additional step – that is to make the cooked dough roux.
You will find this a soft and really cottony moist meringue-based sponge cake. It is not too sweet too! Great to go with a cup of thick coffee, ideal for breakfast or tea!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
This is my first time trying to bake a cotton cake, and I really loved it so much! So I was glad I managed to try this awesome recipe shared by Xing Fu Zhi Wei‘s blog.
In order to get the soft and boing boing texture, this recipe makes use of the cooked dough method. It also seemed to contain a little more oil than our usual chiffon cakes – which probably gives it the moist texture.
I am happy that this recipe does not need me to measure out sugar 2x lol! (I am lazy hahah!)
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For a smoother top and moister crumbs, you can also place a pan of water at the bottom of your oven for steam baking.
Hope you’ll try out this cotton cake, and you’d love it as much as I do! 🙂 Let me know how it goes!