Description
Soft Cotton Butter Cake is a light, fluffy, and buttery sponge with a melt-in-your-mouth texture — just like a cloud. This delicate cake has a subtle sweetness and a rich buttery aroma, making it perfect for tea time or as a simple, elegant dessert.
Ingredients
- 1 cup (120g) cake flour (or all-purpose flour sifted twice)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 4 large eggs, separated
- 1/4 cup (60ml) milk
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 cup (50g) granulated sugar (for egg whites)
Instructions
- Preheat the oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper. Do not grease the sides.
- In a bowl, beat softened butter and 1/2 cup sugar until pale and fluffy.
- Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract and milk until smooth.
- Sift in the cake flour and salt, folding gently until combined. Set aside.
- In another clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup sugar and beat until stiff peaks form.
- Fold one-third of the beaten egg whites into the butter mixture to lighten it, then gently fold in the remaining whites using a spatula. Do not overmix.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or serve plain with tea or coffee.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- Do not overmix the egg whites to keep the cake airy and soft.
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For extra flavor, add a tablespoon of condensed milk or lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian