Friday, January 13, 2017

Making Cotton Cake

Back in October, I made a very yummy, light and moist cake that my husband complimented "like a cake from a bakery", namely Cotton Cake. The cake tasted more on the eggy and milky side and not too buttery.

I planned to share the recipe about 1-2 days after I baked that cake but I dragged and dragged and dragged in writing the recipe here until now... almost 4 months later.

Admittedly, I was and am quite busy lately because running a house while taking care of a demanding toddler and a baby single-handedly really take most of my time day and night - hence the silence in my blog. I no longer have the luxury to sit quietly in front of my laptop to do some writing. Also, I am still VERY MUCH sleep deprived by the way. Not to mention, my new venture, which I will explain in more detailed manner some other time, occupies most of my free time these days. Oh ya, then Heo Joon Jae came into the picture. Alas, amidst my busy days in general, somehow I still have to make time to check how Heo Joon Jae is doing twice a week. Now you know how I set my priorities.

Anyway, here's the recipe of Cotton Cake that will surely win your family's hearts and tummies. Note that all the ingredients used in this recipe are in room temperature.

Cake is as soft as cotton.

Cotton Cake


3 Egg yolks
30gr Beaten egg
35gr Butter
50gr Cake flour, sieved
50gr Condensed milk
3 Egg whites
40gr Fine sugar


  1. Line a 6" or 7" round cake tin with a parchment paper on the base.
  2. Mix egg yolks with the beaten egg using a whisk. Set aside.
  3. Heat butter on a low heat until small bubbles appear. Pour flour into the hot melted butter and fold with a spatula. Add in the condensed milk into the mixture and fold until well combined.
  4. Add the butter and flour mixture onto the beaten eggs. Mix well using a whisk until the batter is smooth.
  5. In a separate bowl, beat egg whites until frothy using a electric mixer. Add in sugar in three batches. Beat the egg whites until it reaches stiff-peak consistency with high-speed electric mixer then reduce the speed to low towards the end of the mixing process.
  6. Take about 1/3 of the meringue and fold it into the egg yolk batter.
  7. Pour the yolk batter back to the remaining meringue and fold until incorporated.
  8. Pour the batter into the cake tin and lightly tap the cake tin few times to remove bubbles before baking.
  9. Bake the cake in a hot water bath (Bain-Marie method) in a preheated oven at 170 degree Celcius with only the upper heating coil at the lower rack of the oven for 40 minutes.
  10. After 40 minutes, reduce the oven temperature to 150 degree Celcius on both upper and lower heating for another 20-30 minutes or until the cake is done. If the top of the cake browns too fast, you may want to cover it with an aluminium foil.
  11. Remove the cake from the oven and let it cool. While the cake is still warm, run a spatula along the edge of the cake to remove it from the pan. Let the cake cool on a wire rack before serving.

Original recipe is from here.

Finally, the small venture that I am busy with of late is currently running a CNY giveaway. Please do support by taking part at the giveaway on Facebook and/or Instagram, okay! Thank you!

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