Here’s a light and fluffy Cotton Cake recipe—soft, airy, and perfect for any occasion 🎂☁️
Cotton Cake
Ingredients (8-inch round cake)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar (divided: 1/2 cup + 1/2 cup)
- 1/3 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- 350°F (175°C). Grease and line an 8-inch round cake pan.
- Prepare egg yolk mixture
- In a bowl, whisk egg yolks with ½ cup sugar until pale and creamy.
- Add milk, oil, and vanilla, then whisk until smooth.
- Sift in flour, baking powder, and salt; fold gently to combine.
- Whip egg whites
- In a clean bowl, beat egg whites until foamy.
- Gradually add remaining ½ cup sugar, whipping to stiff peaks.
- Fold together
- Gently fold the egg whites into the yolk mixture in 2–3 additions, being careful not to deflate the batter.
- Bake
- Pour batter into prepared pan. Bake 25–30 minutes until a toothpick comes out clean.
- Cool & serve
- Let cool completely before removing from pan. Dust with powdered sugar if desired.
Tips & Variations
- Extra fluffy: Fold egg whites gently with a spatula in a cutting/folding motion.
- Flavor twists: Add lemon zest, orange zest, or almond extract.
- Layer cake: Double the recipe for a 2-layer cake; fill with whipped cream or fruit.
- Chocolate version: Replace 2–3 tbsp flour with cocoa powder.
I can also give a no-butter version, a super-soft chiffon-style cotton cake, or a mini cupcake-sized version.
