Thursday, January 16, 2014

Recipe: Trilogy cottony cake

Black sesame-matcha-original cottony cake. 

Because sometimes in life, we just can't settle for one. 

Three is better than one. 

5 egg yolks
2 tbsp corn oil
80 ml milk
65 gm cake flour  - sifted - set aside
1/2 tsp salt

5 egg whites
3 tbsp sugar
1/4 tsp cream of tartar

1. Line base of a 9" square tin with grease proof paper.   

2. Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  

3. Whisk egg yolks until creamy then gradually drizzle in the corn oil, salt and followed by milk [continue whisking while you add ingredients]. Whisk until well combined.

4. Fold in sifted flour and stir until batter is smooth. Set aside.

5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar and whisk until stiff peaks formed.  

6. Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.  

7. Divide the batter into 3 portions and add any 3 flavours that you like (I added black sesame, matcha and kept the original batter). Mix well.

8. Pour the batters one after another into the prepared cake tin. Tap baking tray on work surface a few times to release trapped air bubbles before baking. 

9. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 50 minutes [by then the water bath would have dried up].  

10. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   

11. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake]

Cottony cake is seriously magic. :') 

Love how fluffy the cake is and best of all, a guilt-free treat. ^^



  1. Hi Lirong, I agree this is guilt free cake. This cake is definitely not sweet or oily at all as you use less of these ingredients than mine.

  2. Hi Kimmy. Thanks for sharing your wonderful recipe! :)