Cotton Cake
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
potatoes
mashed |
|
| ½ | cup |
milk
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
potatoes
mashed |
|
| 118 | ml |
milk
|
|
| 315 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter with ⅓ cup sugar. Beat egg whites stiffly and add ½ cup sugar. Put aside. Beat egg yolks with remaining sugar and add to first mixture, heating well. Mix in lightly the egg whites. Flavor with vanilla.
Pour in cake pans, well grease, and cook from 25 to 30 minutes in oven 375℉ (190℃).
Spread marshmallow between layers and cover cake with Foaming Icing.
