Cotton sponge cake
Description
Goes wonderfully with tea and coffee. They call this sponge cake “cotton” for good reason—it’s as light, fluffy, and airy as cotton opening on its stem. There’s nothing hard about making it; just keep an eye on the temperatures and everything will turn out. Really, it’s not a sponge cake the way we usually mean, but a moist, very tasty cake. You can’t describe this flavour in words—you have to try it. Serve cool or lightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making cotton sponge cake.
- 2
Step 2
Heat refined vegetable oil well so it is sufficiently hot.
- 3
Step 3
Add sifted flour to the butter.
- 4
Step 4
Thoroughly mix the vegetable oil with the flour.
- 5
Step 5
Pour in room-temperature milk and mix again.
- 6
Step 6
Separate the yolks from the whites and add them to the dough.
- 7
Step 7
Mix the dough again until it is homogeneous and smooth.
- 8
Step 8
Beat the egg whites with the sugar and salt until fluffy and stiff peaks form.
- 9
Step 9
Add the beaten egg whites to the batter in small portions.
- 10
Step 10
The batter for the cotton sponge cake is ready.
- 11
Step 11
Line a springform pan with parchment. The sponge will bake in a water bath, so wrap the pan in two layers of foil so water doesn’t get into the batter. Line and extend the sides of the pan with parchment. Pour the batter into the pan. My pan is 20 cm in diameter. Set the filled pan inside a larger pan and pour hot water into the outer pan. Bake the sponge in an oven preheated to 165–170°C.
- 12
Step 12
Bake the cotton sponge cake for 50–60 minutes. Baking time depends on your oven. Remove the finished sponge cake from the pan.
- 13
Step 13
Slice the sponge cake and serve at the table.