Recipe: Eating on a Dime Condensed Milk Cotton Cake (smooth and silky)

Leo Quinn

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Recipe: Eating on a Dime Condensed Milk Cotton Cake (smooth and silky) Delicious, fresh and tasty.

Condensed Milk Cotton Cake (smooth and silky). Here is how you cook that. Meat, milk, vegetable foods, wonderful fruit and vegetable drinks with healthy eating tips and recipes are with you. On our website, we share topics on vegetables and healthy nutrition.

Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture.

Beat using an electric mixer until batter is smooth and creamy.

Line the cake pan with baking paper.

You can cook Condensed Milk Cotton Cake (smooth and silky) using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Condensed Milk Cotton Cake (smooth and silky)

Prepare of Paste Ingredients.
You need 80 gr of unsalted butter.
You need 120 gr of cake flour (low protein flour).
Prepare 120 gr of condensed milk.
You need 6 of egg yolk + 1 whole egg 60 gr nett.
Prepare 1/4 tsp of salt.
Prepare of Meringue.
It’s 6 of egg whites.
It’s 75 gr of sugar.
You need 1/4 tsp of cream of tar tart.

Line the cake pan with a large piece of baking paper enough to cover the sides of the square cake pan.

Brush the paper with some melted butter.

Since I am using a cake pan with a detachable base, I have to wrap the exterior of the pan with aluminum foil to avoid the water from the water bath from seeping into the pan.

Condensed Milk Cotton Cake 炼乳棉花蛋糕 This is a light, soft, moist and not-so-sweet cake, which is best consumed cold.

Condensed Milk Cotton Cake (smooth and silky) step by step

Preheat the oven at 170 degree celcius (upper heating coil) with a bigger pan (enough to fit 2 pcs 6” pan, filled with 1 cm height of water).
Line two 6” pans with parchment paper and also the side of the pan. Separate the egg yolks and egg whites.
To make the paste: heat the butter in low fire, until small bubbles appear. Mix in the flour with spatula l/whisk until well combined. Off the fire, mix in condensed milk..
Mix this condensed milk mixture to the egg yolk mixture (6 egg yolks + 1 whole egg). Whisk until the paste turns smooth..
To make the egg whites meringue: beat the white eggs with electric mixer, in medium speed until frothy. Add in 1/4 tsp of cream tartar and sugar 1/3 part at a time. Continue beating in medium high mixer until reach stiff peak form..
With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches..
Pour the batter into the prepared cake pan. Lightly bang the pan a few times to remove any trapped air bubbles in the batter..
Carefully put the pan into bigger pan with water inside the oven at the lowest rack..
Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven. After 40 minutes the cakes will look like this..
After 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 to 30 minutes. If the cakes brown too fast, cover with aluminium foil. Test with skewer to see if its done. The skewer should come out clean..
Remove the cake with pan from the oven and drop the pan with the cake from a height of about 5 cm for about three times. This is to prevent the cake from over shrinking during the cooling period.
Let the cakes cool down in the cooling rack until the cakes slightly shrink from the sides of the pans. Then take it out from the pan and let it cool down completely..
Ready to serve. Enjoy!.

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Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot.