Corner Café

January 1, 2008

Vanilla Cotton Chiffon Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 12:01 am
Tags: , ,


This cake is based on Alex Goh’s ‘Japanese Cotton Sponge Cake’ recipe. In its original version, it is baked as a sheet cake and is notoriously difficult for beginners to master. Due to its short baking time as a sheet cake, the surface of the cake is moist and sticky making it difficult to serve. I decided to try it as a chiffon cake and I think this makes it even lighter in structure because the cake is cooled upside-down. The surface is not sticky anymore with the increase baking time, but the cake still retains its moist texture.

Makes one 21cm (base measurement, 24cm top measurement) angel-food tube pan.

75g butter
100g plain flour
100ml evaporated milk
1 teaspoon vanilla paste or extract
1 whole egg
6 egg yolks
6 egg whites
1/8 teaspoon salt
150g caster sugar
1. Preheat oven to 160°C. Do not grease or line the tube pan.
2. Melt butter in a saucepan over low heat. As soon as the butter is melted, remove from heat. Add all the flour at once and stir briskly to incorporate.
3. Add in evaporated milk and stir to combine. Beat in the vanilla, one whole egg and the 6 egg yolks to combine.
4. Beat the 6 egg whites with the salt until foamy. Gradually add in the sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Fold 1/3 of the meringue into the yolk mixture. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the clean tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 50 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.
8. When the cake is cold, remove from the pan, slice and serve with tea or coffee.

Texture: Cottony soft, light and moist
Consume: Best within 2-3 days
Storage: Covered & chilled in the refrigerator
Recipe Reference: ‘Japanese Cotton Sponge Cake’ by Alex Goh


  1. hey there, this is really an interesting recipe…i would like to know, is it ok if i bake it in normal cake pan instead of angel tube pan?

    Comment by dj — June 17, 2010 @ 5:31 pm | Reply

  2. Why is it not recommended to bake it in a normal pan? Can you please explain more? Thank you =)

    Comment by lilac — September 6, 2010 @ 11:35 am | Reply

    • Simple answer, I have not tested using a normal pan to bake this cake. Remember I’m only sharing recipes I have tested, I can’t tell you if it works using a different type of pan. I say not recommended to the previous question because chiffon cake should be baked using a tube pan to reduce failure rate. Of course if you want to use normal pan, go ahead and let us know if it works or not.

      Comment by SeaDragon — September 6, 2010 @ 6:07 pm | Reply

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