Cotton Soft Vanilla Cake



all purpose flour 1/2 cup + 2 tbs

eggs 5 large

sugar 1/2 cup

vanilla essence

corn flour 1 tsp

oil 3 tbs

milk 3 tbs

salt a pinch

  • Bake at 160°C, 50-60 mins in a preheated oven at the bottom rack with both top and bottom heat on.
  • You will need (18cm x 7cm)  7-inch round baking pan Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven.


  • In a bowl, mix egg yolks, 1/4 cup sugar, salt, oil, vanilla, and milk. Sift cake flour and corn flour and whisk until smooth.
  • In a separate bowl whisk egg whites until foamy then add 1/4 cup sugar a little bit at a time. whisk until it thickens to stiff peak stage.
  • Gently fold in the whites and yolk mixture until incorporated.
  • Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
  • Pour the mixture into 7 inch round baking pan. Bang the pan 2-3 times to remove any big air bubbles.
  • Use a large baking tray, pour in hot water then place the cake pan in for a hot water bath.
  • place the tray on the bottom rack of the oven with top and bottom heat on and Bake at 160°C for 50-60 minutes or until cake tests done. bang the pan on the floor a few times to prevent the cake from shrinking.
  • Transfer the cake to a wire rack to cool down. Leftover cake can be covered and kept in the freezer.
  • Notes: 
  • be careful when separating eggs, if there’s any yolk in the egg whites it won’t whip up properly.
  • the water bath is important as it keeps the cake cooking at a steady temperature
  • Be careful not to open the oven during the baking process.
  • Over mixing cake batter can result in a heavy, sinking cake, close to omelet like texture.
  • use big strokes to fold, never use an electric mixer for mixing meringue into yolk batter.
  • Do not over or under beat the egg whites.
  • Do not bake the cake quickly at a high temperature otherwise, the cake could crack on top.
  • if your cake tin bottom is removable like my one, place it on a plate or wrap in foil to stop water from getting in.
  • If your cake shrinks after taking out of the oven, that means you needed to bake 5-10 mins more.

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