Condensed Milk Cotton Cake (Smooth and Silky)

Name: Condensed Milk Cotton Cake (Smooth and Silky)
Total time: 5400 s
Yield: 6” pan x 2 servings
Cuisine: British
Ingredients: 80 gr unsalted butter; 120 gr cake flour (low protein flour); 120 gr condensed milk; 6 egg yolk + 1 whole egg 60 gr nett; 1/4 tsp salt; 6 egg whites; 75 gr sugar; 1/4 tsp cream of tar tart

purple_acied @purple_acied

Singapore

This cake is super smooth and silky with very small pores, makes it a very light cakes. Good for afternoon snack, kids-friendly snack and the ingredients are simple too.

This recipe is good for 2 pcs of 6” (15cm) pan height 3”
Baking temperature: (Au Bain Marie)
170 degree Celsius for 15 minutes with upper heating coil;
150 degree Celsius for 55 minutes with both heating coils.

Recipe adapted from: cookpad Indonesia, by Tintin Rayner and http://mymindpatch.blogspot.com/2015/08/condensed-milk-cotton-cake.html?m=1

#MyCookBook

This cake is super smooth and silky with very small pores, makes it a very light cakes. Good for afternoon snack, kids-friendly snack and the ingredients are simple too.

Recipe adapted from: cookpad Indonesia, by Tintin Rayner and http://mymindpatch.blogspot.com/2015/08/condensed-milk-cotton-cake.html?m=1

#MyCookBook

purple_acied @purple_acied

Singapore

This cake is super smooth and silky with very small pores, makes it a very light cakes. Good for afternoon snack, kids-friendly snack and the ingredients are simple too.

Recipe adapted from: cookpad Indonesia, by Tintin Rayner and http://mymindpatch.blogspot.com/2015/08/condensed-milk-cotton-cake.html?m=1

#MyCookBook

This cake is super smooth and silky with very small pores, makes it a very light cakes. Good for afternoon snack, kids-friendly snack and the ingredients are simple too.

Recipe adapted from: cookpad Indonesia, by Tintin Rayner and http://mymindpatch.blogspot.com/2015/08/condensed-milk-cotton-cake.html?m=1

Saved

Ingredients

1 hr 30 minutes

6” pan x 2 servings

Paste Ingredients
80 grunsalted butter
120 grcake flour (low protein flour)
120 grcondensed milk
6egg yolk + 1 whole egg 60 gr nett
1/4 tspsalt
Meringue
6egg whites
75 grsugar
1/4 tspcream of tar tart

Saved

Steps

1 hr 30 minutes

1

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 hot water)
2

Line two 6” pans with parchment paper and also the side of the pan. Separate the egg yolks and egg whites
3

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.
4

Mix this condensed milk mixture to the egg yolk mixture (6 egg yolks + 1 whole egg). Whisk until the paste turns smooth.
5

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.
6

With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches.
7

Pour the batter into the prepared cake pan. Lightly bang the pan a few times to remove any trapped air bubbles in the batter.
8

Carefully put the pan into bigger pan with water inside the oven at the lowest rack.
9

Steam-bake the batter in a preheated oven set at 170 degree Celsius with the upper heating coil for 15 minutes at lower rack of the oven.
10

After 15 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 55 minutes. Pls adjust the temperature and time according to your oven. If the cakes brown too fast, cover with aluminium foil. Test with skewer to see if it's done. The skewer should come out clean.
11

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
12

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.
13

Ready to serve. Enjoy!