Directions
- Preheat the oven: Set your oven to 160°C (320°F). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides—this helps the cake rise evenly.
- Melt butter and milk: In a small saucepan, heat the milk and butter together over low heat until melted. Stir in the vanilla extract, then remove from heat and let cool slightly.
- Prepare the egg yolk mixture: In a medium bowl, whisk the egg yolks with half of the sugar (50 g / ¼ cup) and salt until smooth and pale. Slowly pour in the warm milk-butter mixture while whisking continuously.
- Add the flour: Gently sift in the cake flour and whisk until smooth and lump-free. Be careful not to overmix—the batter should remain light and airy.
- Whip the egg whites: In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer. Gradually add the remaining 50 g (¼ cup) sugar and continue beating until glossy, medium-stiff peaks form.
- Combine mixtures: Add one-third of the whipped egg whites into the yolk batter and fold gently to lighten the mixture. Then, fold in the remaining whites in two additions using a spatula, making slow, sweeping motions to keep the batter airy.
- Pour and tap: Pour the batter into the prepared cake pan. Tap the pan gently on the counter a few times to release any large air bubbles.
- Bake in a water bath: Place the cake pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. This gentle steam helps keep the texture soft and moist.
- Bake: Bake for 55–65 minutes, or until the cake is golden on top and a skewer inserted in the center comes out clean.
- Cool gradually: Once baked, remove the pan from the oven and let it sit for 5 minutes. Then, gently invert the cake onto a cooling rack, peel off the parchment, and allow it to cool completely before slicing.
Recipe Details
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Difficulty: Medium
Variations & Substitutions
- Lemon Cotton Cake: Add 1 tablespoon of lemon zest and 1 teaspoon of lemon juice to the batter for a zesty twist.
- Chocolate version: Replace 2 tablespoons of cake flour with 2 tablespoons of cocoa powder for a light chocolate sponge.
- Gluten-free: Use a 1:1 gluten-free flour blend designed for cakes.
- Extra soft: Replace half of the milk with heavy cream for an even richer texture.
Serving Suggestions
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