Name: Cotton Cake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Japanese-Inspired
Ingredients: 6 large eggs (separated); ½ cup whole milk; ½ cup vegetable oil; ¼ cup granulated sugar; ¼ cup cake flour (sifted); ¼ teaspoon salt; 1 teaspoon vanilla extract; 6 large eggs (separated); ½ cup granulated sugar; ½ teaspoon cream of tartar

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If you’ve ever dreamed of biting into a cloud, let me introduce you to Cotton Cake: a Japanese-inspired marvel that’s tender, ethereal, and melts in your mouth like sweet, pillowy air. At first glance, it may resemble an ordinary round cake, but the magic happens inside—each forkful gives you a weightless, souffle-like texture lightened with billows of airy meringue. Whether you’re gathering friends for a special dessert or simply craving a joyous, easy-to-love treat, Cotton Cake is always the answer; it’s heartwarming, awe-inspiring, and just a little bit whimsical in every bite.

Ingredients You’ll Need

You’ll be amazed at how such simple, familiar ingredients can come together to create something as magical as Cotton Cake. Each element plays its part—eggs for structure, cake flour for delicacy, and just the right touch of sugar for gentle sweetness—so don’t skip or swap! Here’s what you’ll need, plus a few tips to help you get that signature fluffy crumb.

6 large eggs (separated): Room-temperature eggs whip up best and create that airy lift—be sure to separate carefully for a perfect meringue.
½ cup whole milk: Adds richness and moisture, giving the Cotton Cake its soft, luxurious crumb.
½ cup vegetable oil: Keeps the cake ultra-tender and ensures it stays moist even after cooling.
¾ cup cake flour (sifted): The key to a delicate, fine-textured cake; don’t be tempted to use all-purpose flour here.
¼ teaspoon salt: Just a touch, but it sharpens all the other flavors so the cake doesn’t taste flat.
1 teaspoon vanilla extract: Rounds out the flavor and adds that deliciously cozy aroma.
½ teaspoon cream of tartar: Helps stabilize the egg whites and guarantees those glossy, tall meringue peaks.
½ cup granulated sugar (for meringue): Gradually sweetens and fortifies your meringue, critical for fluffiness.
¼ cup granulated sugar (for yolk batter): Gently sweetens the base, balancing the delicate flavor of the Cotton Cake.

How to Make Cotton Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 300°F (150°C) and lining an 8-inch round cake pan with parchment paper on both the bottom and sides. Leave the pan ungreased—the parchment alone helps the cake cling and rise beautifully, letting it bake up tall and fluffy without slipping down the sides.

Step 2: Mix the Yolk Batter

Grab a large bowl and whisk together your egg yolks, whole milk, vegetable oil, ¼ cup of sugar, salt, and vanilla extract. Aim for a smooth, well-integrated mixture. Next, sift the cake flour directly over the bowl, then whisk until just combined. Avoid over-mixing; you want a supple, lump-free batter without deflating the eventual fluffiness.

Step 3: Make the Meringue

In a separate, spotlessly clean bowl, beat the egg whites with the cream of tartar until you see soft peaks forming. Gradually sprinkle in the ½ cup of sugar while continuing to beat, and whip until stiff, glossy peaks hold their shape. This meringue is the secret behind the airy lift and signature structure of Cotton Cake, so take your time here!

Step 4: Fold Together Gently

Take one-third of the meringue and fold it into the yolk batter to loosen it—this helps the remaining meringue blend in without deflating. Then gently fold in the rest, working in two additions. Use a spatula and light strokes, mixing just until it’s smooth, with no white streaks visible. The key is to keep as much air in the batter as possible for that impossibly light crumb.

Step 5: Prepare the Water Bath and Bake

Pour the finished batter into your prepared pan, smooth the surface, and gently tap it on the counter a few times to pop any big air bubbles. Place the cake pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cake pan. This gentle water bath creates a steamy oven environment, preventing cracks and over-browning while keeping Cotton Cake tender and moist.

Step 6: Bake and Cool Gradually

Bake for 70 to 75 minutes until the top is lightly golden and a toothpick comes out clean. Once done, turn the oven off, leave the door slightly ajar, and let the cake sit for 10 to 15 minutes. This slow cooling period keeps the delicate structure from collapsing. When ready, unmold gently and let cool completely on a wire rack before serving.

How to Serve Cotton Cake

Garnishes

Dusting the Cotton Cake with a light snowfall of confectioners’ sugar gives it a dreamy, elegant finish. For extra flair, try a dollop of fresh whipped cream or a scattering of ripe berries—the bright colors and tangy juices pair beautifully with the subtle sweetness and pillowy texture.

Side Dishes

Pairing a slice of Cotton Cake with a pot of green tea or a creamy iced coffee is pure heaven. The cake’s featherlight crumb balances out richer sides like vanilla ice cream or lightly sweetened fruit salad—let your mood (and your taste buds) be your guide!

Creative Ways to Present

For a wow-worthy presentation at gatherings, serve individual wedges of Cotton Cake in dainty teacups or vintage glass bowls, nestled with seasonal fruit or a swirl of citrus curd. Or, drizzle with a ribbon of berry coulis for a sophisticated, café-style touch. However you style it, this cake always feels like a special occasion.

Make Ahead and Storage

Storing Leftovers

Cotton Cake is best enjoyed the day it’s baked, when the crumb is at its fluffiest. That said, you can cover any leftover slices tightly and store them in the refrigerator for up to three days. Be sure to let the cake come to room temperature before serving for the softest texture.

Freezing

Surprisingly, Cotton Cake freezes beautifully! Slice the cooled cake and wrap individual pieces in plastic wrap, then place them in an airtight container. Freeze for up to one month. Thaw slices in the fridge or at room temperature before indulging.

Reheating

If you want to revive that just-baked warmth, gently reheat Cotton Cake slices in the microwave for 10–15 seconds. This brings back its soft, souffle-like tenderness and makes each bite taste freshly made.

FAQs

What’s the secret to making Cotton Cake so fluffy?

It’s all in the meringue! Properly whipped egg whites provide the signature lift and airiness. Take your time beating them to stiff, glossy peaks, and fold gently into the batter to preserve all that volume.

Can I use all-purpose flour instead of cake flour?

Cake flour is best for achieving that hallmark Cotton Cake tenderness—its low protein content gives a finer, softer crumb. If you’re in a pinch, you can make a substitute by replacing 2 tablespoons of every cup of all-purpose with cornstarch and sifting well, but the texture may not be quite as delicate.

Can I add other flavors or zest?

Absolutely! A bit of lemon or orange zest in the yolk batter adds a lovely citrus twist, and almond extract works beautifully too. Just keep extra additions modest so you don’t weigh down the batter.

What’s the best way to unmold the cake for a flawless presentation?

Once the Cotton Cake is fully cooled, gently loosen the parchment from the sides and flip it out carefully onto a wire rack or plate. If needed, lightly run a knife around the edges to help release it without tearing the delicate crumb.

Why do I need to bake the cake in a water bath?

The water bath creates a gentle, even heat that helps Cotton Cake bake up moist and crack-free. Too much direct heat can cause soufflé-style cakes to collapse or brown too fast, so this step is worth the extra effort!

Final Thoughts

Whether you’re a first-timer or a seasoned baker, making Cotton Cake is a joyful experience that rewards you with a dessert that’s effortlessly impressive and utterly irresistible. I hope you’ll fall for its dreamy airiness just as much as I have—so don’t wait, gather your ingredients and let your kitchen fill with the aroma of something truly special!

Cotton Cake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Learn how to make a delightful Cotton Cake, also known as Japanese cotton cheesecake or souffle cake, with this easy-to-follow recipe. This light and airy dessert is perfect for any occasion, and its fluffy texture will leave you wanting more.

Ingredients

Scale

For the Yolk Batter:

6 large eggs (separated)
½ cup whole milk
½ cup vegetable oil
¼ cup granulated sugar
¼ cup cake flour (sifted)
¼ teaspoon salt
1 teaspoon vanilla extract

For the Meringue:

6 large eggs (separated)
½ cup granulated sugar
½ teaspoon cream of tartar

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Instructions

Preheat the oven: Preheat the oven to 300°F (150°C) and line an 8-inch round cake pan with parchment paper.
Mix Yolk Batter: Whisk together egg yolks, milk, oil, sugar, salt, and vanilla. Add sifted flour and mix gently.
Prepare Meringue: In a clean bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
Combine Batter: Gently fold meringue into yolk batter until smooth.
Bake: Pour batter into pan, place in a water bath, and bake for 70–75 minutes.
Cool: Let the cake cool in the oven with the door ajar before unmolding.