Introduction
This cotton cake is more than just a dessert — it is a family tradition passed down through generations. Baked for celebrations, gatherings, and quiet afternoons alike, this cake carries memories of warm kitchens, shared laughter, and moments spent together around the table. Its name comes from its incredibly soft and airy texture, light as cotton and delicate with every bite.
Unlike traditional cakes that rely on flour and butter, this recipe uses cornstarch and condensed milk, creating a naturally gluten-free, tender crumb that melts in your mouth. The whipped egg whites give the cake its signature cloud-like structure, making it feel almost weightless.
Simple, elegant, and deeply nostalgic, this homemade cotton cake recipe proves that you do not need complicated ingredients to create something truly special. It is perfect for serving with coffee or tea and ideal for anyone who loves light, not-too-sweet desserts.
Recipe Subtitle
A Soft, Airy Family Cake with a Cloud-Like Texture
Ingredients
- 4 egg whites
- 4 egg yolks
- 1 box sweetened condensed milk (about 395 g / 14 oz)
- 2 cups cornstarch (240 g / 8.5 oz)
Preparation Time, Cooking Time & Serving
- Preparation Time: 15 minutes
- Cooking Time: 35–40 minutes
- Rest Time: 15 minutes
- Serving: 8–10 slices
Step-by-Step Instructions
Step 1: Separate the Eggs
Carefully separate the egg whites from the yolks. Make sure no yolk gets into the whites, as this will affect their ability to whip properly.
Step 2: Whip the Egg Whites
Place the egg whites in a clean, dry bowl. Using an electric mixer, beat them until stiff peaks form. The whites should be glossy, firm, and hold their shape when the whisk is lifted. Set aside.
Step 3: Prepare the Yolk Mixture
In a separate bowl, whisk the egg yolks with the condensed milk until smooth and creamy. Gradually add the cornstarch, mixing gently until a thick, lump-free batter forms.
Step 4: Fold in the Egg Whites
Using a spatula, gently fold the whipped egg whites into the yolk mixture in three additions. Use slow, careful motions to avoid deflating the batter. This step is essential for achieving the cotton-soft texture.
Step 5: Prepare the Pan
Preheat the oven to 170°C (340°F). Line a round cake pan with parchment paper or lightly grease and dust it with cornstarch.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the cake is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Step 7: Cool and Rest
Remove the cake from the oven and let it rest in the pan for 10–15 minutes. Gently unmold and allow it to cool completely before slicing.
Texture and Flavor Profile
This cotton cake is exceptionally light, soft, and airy. The cornstarch creates a silky crumb, while the condensed milk provides gentle sweetness and richness without overpowering the delicate texture. Each bite melts effortlessly in your mouth.
Unlike dense cakes, this one feels almost soufflé-like, making it ideal for those who prefer light desserts.
Serving and Presentation Ideas
- Serve plain to highlight its delicate texture
- Lightly dust with icing sugar for an elegant look
- Pair with coffee, tea, or warm milk
- Add fresh berries or fruit on the side
This cake is perfect for family gatherings, afternoon tea, or special occasions.
Storage Tips
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 4 days
- Allow refrigerated cake to come to room temperature before serving
- Not recommended for freezing due to delicate texture