Condensed milk cotton cake

Overview

I like to add condensed milk to make various desserts, so I always keep a can of Nestlé condensed milk at home. After adding condensed milk to this cotton cake, it tastes more milky and sweet, and the finished product is very soft and melts in your mouth

Tags

• baking
• children
• afternoon tea
• birthday
• butter
• condensed milk
• egg
• low gluten flour
• white sugar
• lemon juice

Ingredients

Steps

1. 1 The egg whites and yolks are separated in an oil-free and water-free container

   

2. 2 Cook butter until bubbling

   

3. 3 While hot, add sifted low-gluten flour and mix well

   

4. 4 Add condensed milk and mix well

   

5. 5 Add the egg yolk in three batches and mix well

   

6. 6 The mixed batter is smooth and delicate

   

7. 7 Add lemon juice to egg whites and beat until coarse foam, add 20 grams of white sugar

   

8. 8 Beat until smooth, add 20 grams of white sugar and continue to beat the egg whites

   

9. 9 Beat until the texture is clear, add the last 20 grams of sugar and continue beating

   

10. 10 Beat the egg whites at low speed until wet peaks appear with large hooks when you lift the whisk head

    

11. 11 Take one-third of the egg white and egg yolk paste and mix well

    

12. 12 Mix well and then pour into the remaining two-thirds of the egg whites and mix well

    

13. 13 Slowly pour the batter into the mold from a high position and shake out the air bubbles

    

14. 14 Preheat the oven to 170 degrees, add two-thirds of the warm water to the baking pan, put the mold in the water, use the water bath method, bake the middle and lower layers at 170 degrees for 10 minutes, then turn to 150 degrees and bake for 40 minutes

    

15. 15 Remove from the oven and place on the grill rack to cool and unmold