If you’ve never tried making a cotton sponge cake before, you’re in for a treat that’s both delicate and deeply satisfying. This cake, sometimes referred to as Japanese-style sponge cake, is beloved for its incredibly soft, airy texture that seems to melt in your mouth. The magic lies in the careful folding of whipped egg whites into a rich yet simple yolk batter, creating a cloud-like consistency. Unlike heavier Western cakes loaded with butter or oil, this version strikes a perfect balance between moist and fluffy, making it ideal for any occasion—from a cozy afternoon tea to a festive family gathering. It’s not overly sweet, so it pairs beautifully with fresh fruit, whipped cream, or even a dusting of powdered sugar. Making it does take a bit of patience, especially during the long, slow baking process, but the result is a showstopper that’s worth every minute. Whether you’re an experienced baker or just getting started, this recipe is a great way to practice gentle folding, proper whipping, and that ever-important patience in baking.
Servings: Makes 8 slices
Ingredients:
60g butter, melted
80g all-purpose flour, sifted
80ml full cream milk
1 whole egg
5 egg yolks
5 egg whites
120g caster sugar
Instructions:
Preheat your oven to 150°C (302°F). Line a baking pan with parchment paper and set aside. In a large bowl, combine melted butter and sifted flour using a spatula until smooth. Stir in the milk and mix well. Add the egg yolks one at a time, mixing thoroughly after each addition. Incorporate the whole egg last and mix until you have a smooth, uniform batter. In a separate bowl, beat the egg whites using a handheld mixer until foamy. Gradually add caster sugar while continuing to beat until stiff peaks form. Gently fold the yolk mixture into the whipped egg whites, using a spatula and light strokes to avoid deflating the batter. Pour the final mixture into the lined baking pan and tap lightly to release any air bubbles. Bake on the middle rack for 1 hour and 50 minutes, or until a skewer inserted into the center comes out clean. Immediately after baking, drop the pan from a height of about 12 inches to prevent shrinkage. Carefully remove the cake from the pan and let it cool completely before slicing.
Nutritional and Dietary Notes:
This cake is low in fat compared to traditional butter cakes, with much of the lift coming from egg whites rather than baking powder. While it contains dairy and gluten, it’s a lighter dessert choice for those watching their sugar or fat intake. It’s not overly sweet and has a clean, airy finish.
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If you enjoyed this cotton sponge cake, let us know how it turned out! Share your tweaks, toppings, or serving ideas in the comments. Your feedback can help others discover new variations—and it always means a lot when you pass along the joy of baking!