Soft cotton cake

Soft cotton cake


The Soft cotton cake is very beautiful, especially the super elastic texture. The more you eat, the more you get greedy!


  • 4 eggs
  • 80 grams of sugar
  • 90 grams of low-gluten flour
  • 70 grams of milk
  • 60 grams of corn oil


  1. Sift the low flour into the corn oil and mix evenly, as long as the dry flour is no longer visible
  2. Add the egg yolk and milk
  3. Mix evenly in a Z-shape until it is smooth and particle-free, and set aside for later use
  4. The egg whites can be frozen for about 10 minutes in advance, add a few drops of lemon juice, and add 1/3 of the white sugar when beating until rough bubbles form
  5. Continue to beat until the meringue becomes fine, add the remaining 1/2 white sugar
  6. Continue to beat until there are obvious lines, add the remaining sugar and continue to beat
  7. Finally, beat the egg white until it has sharp right angles when you lift the egg beater. The meringue in this state is almost ready
  8. First divide 1/3 of the meringue into the egg yolk batter, and mix evenly; be as gentle as possible, do not over-mix, and stir at the bottom throughout the process
  9. After mixing, pour it back into the protein bowl and continue mixing
  10. The finally mixed meringue is shiny and light in texture
  11. Pour it into two six-inch or one eight-inch molds, shake it flat and shake it twice to release big bubbles
  12. Preheat the oven 15 minutes in advance, bake at 120 degrees and 130 degrees for 35 minutes, then turn to 130 degrees and bake for about 12-15 minutes. The oven temperature should be adjusted according to your own oven temperature
  13. After baking, turn it upside down and let it cool in time. Let it cool completely before removing it from the mold and cutting it into pieces