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!
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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!)
>> MORE YUMMY CAKE RECIPES:
For a smoother top and moister crumbs, you can also place a pan of water at the bottom of your oven for steam baking.
- 80 g oil
- 100 g cake or top flour
- 6 egg yolks
- 2 eggs
- 100 g milk
- 1 g salt
- 6 egg whites
- 85 g sugar
- 2 tsp vanilla bean
Sift the flour into a large mixing bowl. Set aside. Preheat oven to 150C.
Heat the oil till you see oil marks in the pot as it gets heated up. Pour the oil immediately into the sifted flour. Mix well till blended. Set aside to cool.
Meanwhile, in another bowl, add in the egg yolks and eggs. Whisk well. Add in milk and vanilla bean, whisk till well combined.
When the cooked dough has cooled down, add in the egg+milk mixture,as well as salt, whisk till well combined.
In your mixer bowl, whisk egg white till foamy, add in sugar in 3 batches. Whisk till soft firm peaks.
Take 1/3 of the meringue, add into the egg yolk batter. Using your whisk, incorporate the batter and meringue by using a "cutting" (up and down) motion. At the same time, rotate your bowl as you mix.
Take another 1/3 of the meringue, fold in using a spatula. Repeat for remaining meringue. When the batter and meringue has combined, do ensure the bottom batter is also well combined. You can do this by folding the batter upwards. If there is dark colored batter, continue to fold in gently till the batter is same in color. (Usually takes about 15-18 turns)
Bake in oven at 150C for 30 mins. Turn down the heat to 140C for 10 mins, then 130C for 10 mins, then 120C for 25-30 mins.
Cool completely (if you are using removeable bottom pan) before removing from pan.
Original recipe bakes at 170C for 40 mins, then 150C for 20 mins. I am using a much lower temperature because my chiffon cakes tend to split on the surface if I use 170C for 40 mins.
Well, if you look carefully at the pictures, I had 1 huge earthquake split this time lol. Do adjust the temperature according to your oven, if needed.
Hope you’ll try out this cotton cake, and you’d love it as much as I do! 🙂 Let me know how it goes!