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Introduction
In every family, there are recipes that carry the essence of generations. One such recipe in my family is the beloved cotton cake, a soft and airy dessert my great-grandmother lovingly passed down to me. This cake is unique because it doesn't use wheat flour; instead, it relies on condensed milk and a few simple ingredients to create a moist, tender treat. Whether it’s for a special occasion or a casual afternoon snack, this cake always brings a sense of nostalgia and warmth to the table. I’m excited to share this recipe with you so you can experience the magic of my great-grandmother’s cotton cake for yourself.
Ingredients
1 can of sweetened condensed milk (approximately 395g)
4 large eggs, separated into yolks and whites
1 cup of cornstarch (corn flour)
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of unsalted butter, melted
1 teaspoon of vanilla extract
1/2 cup of milk (or plant-based milk, if preferred)
Powdered sugar, for dusting (optional)
Instructions
Prepare the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper for easy removal.
Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
Mix the wet ingredients: In a separate large bowl, whisk together the sweetened condensed milk, egg yolks, melted butter, milk, and vanilla extract. Stir until the mixture is smooth and well combined.
Combine the dry ingredients: In a smaller bowl, mix the cornstarch and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently to avoid lumps. The batter should be smooth and creamy.
Fold in the egg whites: Carefully fold the whipped egg whites into the batter. Use a spatula and fold in gentle motions to keep the airiness intact. The batter should become light and fluffy.
Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar for an extra touch of sweetness, if desired.
Serving and Storage Tips
Serve the cotton cake on its own or with a dollop of whipped cream, fresh berries, or a drizzle of honey for added flavor.
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake for up to 1 week, though it's best enjoyed fresh.
You can also freeze slices of the cake. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. To thaw, simply leave the slices at room temperature for a few hours.
Variations
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