Recipe: Delicious Cotton Sponge Cake with Condensed Milk

Cotton Sponge Cake with Condensed Milk.

You can cook Cotton Sponge Cake with Condensed Milk using 6 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cotton Sponge Cake with Condensed Milk

1. You need 35 g (2 tbsp) of + 1 tsp) vegetable oil.
2. Prepare 50 g (6 tbsp) of cake flour or low protein flour.
3. It's 50 g (2 1/2 tbsp) of sweetened condensed milk.
4. Prepare 80 g of egg yolks (from +- 4 large eggs).
5. It's 130 g of egg white (from +- 4 large eggs).
6. You need 40 g (3 tbsp) of granulated sugar.

Cotton Sponge Cake with Condensed Milk instructions

1. Https://youtu.be/95EaGmgnySg.
2. Line the bottom of a 6" (15cm) round pan with parchment paper. If using a loose bottom pan, wrap the outside with 2-3 layers of aluminium foil. The cake will be baked in a water-bath so make sure no water can leak inside..
3. Heat the oil to approximately 158°F (70°C). Remove from heat and quickly whisk the cake flour in..
4. Whisk condensed milk into the batter. Then add egg yolks and mix well. Set aside..
5. Beat egg white until frothy with an electric mixer running at high speed..
6. Switch to low speed and gradually add sugar as you mix. After the entire sugar is mixed in, switch to high speed and beat until stiff peak..
7. Mix in 1/3 of beaten egg white into the yolk batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen..
8. Add the final 1/3 of egg white. Mix again just until combined..
9. Pour batter into the prepared pan. Tap the pan twice onto the counter to reduce any big air bubbles inside. Swirl the batter with a wooden stick to further remove big bubbles. Place the pan inside another larger pan. Fill the larger pan with hot water halfway up the height of cake batter..
10. Bake in a preheated oven at 300°F (150°C) for 70-80 minutes. Drop the pan 2-3 times onto the counter as soon as it comes out of the oven. Let it cool for 10 minutes or until the cake comes away from the pan before unmolding it..