How to Recipe Perfect Cotton Sponge Cake with Condensed Milk

Without fail recipe ultimate Cotton Sponge Cake with Condensed Milk easy, tasty, practical.

Good Evening every body, at this time you get present recipe Cotton Sponge Cake with Condensed Milk with 6 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 10 stages of easy cooking Cotton Sponge Cake with Condensed Milk.

Ingredients for Cotton Sponge Cake with Condensed Milk

1. Needed 35 g (2 tbsp) : + 1 tsp) vegetable oil.

2. Prepare 50 g (6 tbsp) : cake flour or low protein flour.

3. Needed 50 g (2 1/2 tbsp) : sweetened condensed milk.

4. Prepare 80 g : egg yolks (from +- 4 large eggs).

5. Prepare 130 g : egg white (from +- 4 large eggs).

6. Prepare 40 g (3 tbsp) : granulated sugar.

If all ingredients Cotton Sponge Cake with Condensed Milk it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Cotton Sponge Cake with Condensed Milk

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..

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