Condensed Milk Cotton Cake — Simple, Light & Full of Nostalgia
This cotton‑cake recipe was passed down from my great‑grandmother: soft, sweet, and fluffy. It uses just a few pantry staples yet gives a beautiful texture. Great for afternoon tea, a dessert treat, or shared with loved ones.
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Ingredients & Measurements
| Ingredient | Amount | Metric Estimate | Function in the Cake |
|---|---|---|---|
| Egg whites | 4 large | ≈ 120‑140 g | Provides lift, lightness (air in the whites) |
| Egg yolks | 4 large | ≈ 80‑100 g | Richness, color, flavor, fat for tenderness |
| Sweetened condensed milk | 1 can | ≈ 14‑15 oz / 395‑425 g (depending on brand) | Sweetness, moisture, creaminess |
| Cornstarch | 2 cups | ≈ 240‑260 g | Structure, delicate crumb (cornstarch lightens compared to flour) |
| Optional: Vanilla extract | ≈ 1 teaspoon | ≈ 5 ml | Adds aroma, rounds flavor |
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Step‑by‑Step Instructions
1. Preheat & Prepare
- Preheat oven to **356 °F (180 °C)**.
- Grease a baking dish (size depends on how thick you want the cake; something like 8‑inch square or similar works), and dust lightly with cornstarch (instead of flour) so the cake doesn’t stick.
2. Beat Egg Whites
- In a clean, dry bowl, beat egg whites with a mixer until they become **firm and double in volume**. You want stiff peaks.
- If you like, a pinch of cream of tartar or a drop of lemon juice helps stabilize the whites (optional).
3. Prepare Yolk‑Condensed Milk‑Cornstarch Mixture
- In another bowl, beat together the egg yolks, condensed milk, and cornstarch until the mixture becomes light and smooth.
- If using vanilla extract, add now.
- To reduce strong egg smell, you may strain the yolk mixture before folding in whites (optional, as you mentioned).
4. Fold in Egg Whites
- Gently fold the beaten egg whites into the yolk mixture using a spatula, using **upward, gentle motions** to preserve the air you’ve whipped in.
- Take your time; do not over‑fold, or the cake will lose its lift.
5. Bake
- Pour the batter into the greased and cornstarch‑dusted baking dish, smoothing the top lightly.
- Bake in the preheated oven for **20‑25 minutes** or until the top is lightly golden.
- Test doneness by inserting a toothpick into the center — if it comes out clean (or with very few moist crumbs), it’s done.
6. After Baking & Serving
- Let the cake cool a bit in the dish, then detach gently using a knife around edges.
- Serve warm or cooled.
- Great served with red berries, whipped cream, or ice cream for extra contrast and flavor.
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Tips & Special Tricks
- Use fresh eggs; whites should be free of any yolk. Even a little fat can prevent the whites from whipping properly.
- Make sure bowls, beaters are clean and dry.
- Vanilla extract adds flavor, but optional if you want the pure condensed milk/egg taste.
- Straining yolk mixture helps reduce strong egg smell.
- Don’t open oven early — sudden drafts can cause collapse.
- If top browns too quickly, you can cover with aluminum foil toward the end of baking.
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Nutrition & Health Estimates
These are rough estimates. Calculations depend on the size of your portions and brands you use. Let’s assume this cake is cut into **8 slices**.
| Nutrient | Per Slice (1/8) | % Daily Value* (≈ 2,000 kcal/day) | Notes / Benefits |
|---|---|---|---|
| Calories | ≈ 300‑350 kcal | ≈ 15‑18% | Pretty rich, thanks to condensed milk and egg yolks |
| Protein | ≈ 8‑10 g | ≈ 16‑20% | Eggs give good high‑quality protein |
| Total Fat | ≈ 15‑20 g | ≈ 20‑30% | Yolks contribute fat; condensed milk also adds some fat and sugar |
| Carbohydrates | ≈ 30‑40 g | ≈ 10‑13% | Mainly sugars from condensed milk + starchy cornstarch |
| Sugar | ≈ 25‑30 g | ≈ 50‑60% | Sweet‑treat; enjoy in moderation |
| Sodium | ≈ 50‑80 mg | ≈ 2‑4% | Not very high unless your condensed milk has a lot of added sodium |
*Based on 2,000 kcal/day. Adjust based on your needs.
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Variations & Flavor Ideas
- Add a bit of citrus zest (lemon or orange) to the yolk mixture for brightness.
- Use a pinch of ground spices like nutmeg or cinnamon.
- Swap part of condensed milk with flavored condensed milk (if available) for twist.
- Top with fruit coulis, fresh berries, or dust powdered sugar.
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FAQs (Frequently Asked Questions)
- Why no baking powder? Will it be flat?
Because the recipe uses whipped egg whites for lift, there is no need for baking powder. The air beaten into the whites provides most of the rise. Be gentle folding to preserve that air. - Can I use flour instead of cornstarch?
You could, but the texture will be denser, less “cottony.” Cornstarch yields a lighter, more tender crumb. If substituting, maybe do a mixed approach (some flour, some cornstarch), but expect texture differences. - Can I reduce sugar or use unsweetened condensed milk?
Possibly, but the sweetness and moisture come significantly from the sweetened condensed milk. Using unsweetened will alter flavor and texture; you may need to add sugar separately and adjust baking time. - Why does cake smell strongly of egg sometimes?
Egg yolks can carry that smell. Straining yolk mixture, using vanilla or citrus zest can mitigate. Also don’t overbake. - How do I prevent collapse or sinking?
Ensure egg whites are beaten well, fold gently, oven temperature steady, avoid opening oven too soon. Greasing only the bottom and using cornstarch dusting helps too. - What baking dish size works best?
A dish that gives the cake moderate thickness works best, not too thin or too deep. Perhaps something like 8‑inch square, or equivalent round pan. If deeper, increase baking time slightly. - Can I make this gluten‑free?
Yes — since cornstarch is naturally gluten‑free (but check for cross‑contamination). Just ensure other ingredients (vanilla, condensed milk) are safe. - How to store leftover cake?
Cover and store at room temperature if eating within a day; otherwise refrigerate. Bring back to room temperature for best texture when serving. - Is condensed milk high in sugar?
Yes — very. So this is a dessert treat, not everyday staple. Use smaller slices, pair with fresh fruit to balance. - Can I freeze it?
Probably — slice, wrap well, and freeze. Thaw slowly; texture might change slightly (be a bit denser) but still tasty.
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Conclusion
This condensed milk cotton cake is a lovely example of how simple ingredients, old family know‑how, and gentle technique combine to something special. The sweet condensed milk, tender egg yolks, and fluffy egg whites give it a cloud‑like lightness that’s hard to resist.
If you try this recipe, pay attention to how you whip the whites, how gently you fold, and how you bake — those small details make all the difference. Add your favorite flavour touches, serve it with berries or cream, and enjoy every soft, sweet bite. ❤️
