Mini Fluffy Cotton Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
60g cake flour
02 -
120g sugar
03 -
10g cornstarch
04 -
50ml milk
05 -
3 eggs
06 -
1 tbsp lemon juice
07 -
200g cream cheese
08 -
1 tsp vanilla extract
09 -
200ml heavy cream
# Instructions:
01 -
Lightly grease and line mini cheesecake pans or a muffin tin so the desserts don’t stick when baked.
02 -
In a big bowl, mix cream cheese and sugar until smooth. Slowly add in egg yolks, heavy cream, and milk, stirring everything as you go. Sift cornstarch and cake flour into the mix and gently combine without overmixing.
03 -
Whip the egg whites until they’re fluffy and hold stiff peaks. Carefully fold them into the cheesy batter to keep the mix light.
04 -
Warm up the oven to 165°C (325°F). Use a water bath to hold the pans and bake for 25-30 minutes. They should stay a little wobbly in the middle and take on a light golden color.
05 -
Let them cool down completely, then pop them in the fridge for a few hours. You can finish them with whipped cream, fruit, or even edible gold if you’d like.
# Notes:
01 -
Baking with a water bath ensures the heat is mild and even, which is key to making these soft and fluffy.