Cotton cake is a family recipe

Classic Cotton Cake (Ultra-Soft & Fluffy)

Texture: light like cotton, not dense
Perfect for: tea time, celebrations, or plain with powdered sugar

Ingredients

• 1 cup cake flour

• 4 large eggs, separated

• 1/2 cup granulated sugar (divided)

• 1/4 cup milk

• 1/4 cup vegetable oil

• 1 tsp vanilla extract

• 1/2 tsp cream of tartar or lemon juice

• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F (165°C). Line an 8-inch round pan with parchment (do NOT grease sides).

2. Mix yolks

   • Whisk egg yolks with milk, oil, vanilla, and half the sugar until smooth.

   • Sift in cake flour and salt. Mix gently until silky.

3. Whip egg whites

   • Beat egg whites with cream of tartar until foamy.

   • Gradually add remaining sugar.

   • Beat until soft peaks (do not overwhip).

4. Fold gently

   • Fold egg whites into batter in 3 additions using a spatula.

   • Be gentle to keep the air.

5. Bake (water bath recommended)

   • Pour batter into pan.

   • Place pan in a larger tray with hot water.

   • Bake 50–55 minutes until springy and light.

6. Cool upside down

   • Invert pan immediately and cool completely before unmolding.

Why It’s Called “Cotton Cake”

✔ Extremely light
✔ Soft crumb
✔ Almost cloud-like texture
✔ Not overly sweet

Serving Ideas

• Dust with powdered sugar

• Serve with fresh berries

• Light whipped cream on the side

• Plain — because it’s perfect as is

If you want, you can tell me:

• 🌸 what country or culture your family recipe comes from

• 🥛 whether it uses milk, butter, or oil

• 🎂 if it’s baked or steamed