cotton milk cake

Cotton milk cake

I chanced upon this beautiful cake on this talented baker’s blog. Her cake was beautifully domed and had not a mark on it. I had to try.

Cotton Milk Cake (adapted from Xingfuzhiwei)

  • 66.5 grams grapeseed oil
  • 83 grams cake flour
  • 5 egg yolks
  • 2 eggs
  • 83 grams milk
  • 1.5 grams salt
  • 1 tsp vanilla extract
  • 5 egg whites
  • 83 grams caster sugar
  1. Preheat oven to 170 C, top heat function. I used grill. Line the bottom of an 8 inch round pan.
  2. Heat up oil for about 3 minutes. Turn off heat and add in all the flour. Whisk well to combine. Set aside to cool.
  3. Mix egg yolks, eggs, milk, salt and vanilla extract until combined.
  4. Add in roux from step 2. Mix well to combine.
  5. Beat egg whites until frothy and gradually add in sugar in 3-5 portions as you continue beating till stiff peaks.
  6. Mix 1/3 of the meringue with the egg yolk mixture.
  7. Fold in remaining meringue in 2 portions. Scrape into prepared pan and bake at 170 C, in a water bath, on grill function for 40 minutes. Reduce heat to 150 C, switch to top & bottom heat function and bake for 30 minutes. Cover top of the cake with foil to prevent burning.
  8. Cool for 5 minutes on a rack before inverting cake and cool completely.

The cake texture is like cotton! So soft and light with a subtle egg vanilla fragrance, it is perfect as a afternoon snack.


  1. I adapted this cake to use up 83 grams of milk. Hence the odd amounts. By right 1 1/2 whole egg should be used. Hate 1/2 egg recipes so I bumped it up to 2.
  2. This cake is meant to be baked in a water-bath. I didn’t notice until too late. My cake rose so high after I switched to top and bottom heat function that it cracked and resembled a huge weird mushroom. Upon exiting the oven, it collapsed back to normal but the cracks were huge. Dismal to the max.
  3. I increased the sugar because I thought the original 66.5 grams would not be enough for a 7 egg cake. The result is just nice. Not overly sweet.
  4. I added vanilla extract because I overheated the oil in step 2 (I was watching for ripples in the oil in gloomy weather and couldn’t see any) and the batter smelt like fried flour.

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