Description
Cotton Cake Delight is a light and airy cake made by folding whipped egg whites into a smooth mixture of egg yolks, condensed milk, and cornstarch. Baked to a delicate golden finish, this cake offers a soft, cloud-like texture without the need for flour, making it a unique dessert perfect for any occasion.
Ingredients
Scale
Egg Whites
- 4 egg whites
Egg Yolks and Cream Mixture
- 4 egg yolks
- 1 box condensed milk (about 14 oz)
- 2 cups cornstarch
Instructions
- Prepare the Egg Whites: Using a mixer, beat the egg whites until firm and fluffy. Set them aside carefully to maintain their aeration.
- Make the Cream: In the same mixing bowl, beat the egg yolks, condensed milk, and cornstarch together until the mixture is smooth, light, and well combined.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cream mixture using a spatula with careful bottom-up motions to keep the mixture airy and prevent the egg whites from deflating.
- Prepare the Mold: Grease a baking mold thoroughly and dust it lightly with cornstarch to prevent sticking. Pour the delicate batter gently into the prepared mold.
- Bake the Cake: Place the mold into a preheated oven at 180°C (350°F) and bake for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. Serve as a soft and delicate dessert enjoyed plain or with your favorite accompaniments.
Notes
- Be sure to beat the egg whites until stiff peaks form to achieve the cake’s signature airy texture.
- Folding the egg whites gently is important to retain the fluffiness of the batter.
- Dusting the mold with cornstarch instead of flour keeps the cake gluten-free.
- Do not overbake; the cake should remain moist and soft inside.
- Allow the cake to cool fully to firm up before slicing to maintain its shape.
