Cotton cake
Overview
Cotton cake, as the name suggests, is a cake that looks like cotton. It tastes very good, dense, soft and delicate, and is worthy of the name cotton. The prepared cake, grilled fish and stuffed with jam are great to eat, or you can just eat it empty. This cotton cake is made using the method of splitting eggs and does not add any water. Only thick condensed milk is added to make the cake taste richer. What's more unique is that the amount of flour used in this cake is much lower than that of ordinary waterless sponge cakes, which is why it has a cotton texture.
Tags
Ingredients
Steps
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Ingredients: 50 grams of low-gluten flour, 50 grams of condensed milk (containing sugar), 35 grams of oil, 1 whole egg, 3 egg whites, 3 egg yolks, 50 grams of fine sugar
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Heat the oil
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Add sifted flour and mix well to form a hot dough
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Pour condensed milk into the hot dough and stir evenly
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Separate three egg yolks and one whole egg
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Pour into the hot dough in step 4 and mix again to form an egg yolk batter
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Line an 8-inch (20CM) square baking pan with parchment paper
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Add the sugar in batches to the egg whites and beat
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Pour 1/3 of the whipped egg white into the egg yolk batter
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Use a spatula to stir evenly from the bottom up. Be careful not to stir in circles, otherwise it will easily cause the whipped egg whites to defoam
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Pour the mixed batter back into the protein bowl
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Stir again to form cake batter
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Pour the mixed batter into the baking pan, smooth it out and knock out big air bubbles
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Place in the middle rack of a preheated 175-degree oven and bake for 15-20 minutes until the surface is golden brown. Poke a toothpick into the cake. If there is no residue on the toothpick when you take it out, it means the cake is cooked.
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Invert the baked cake onto a cooling rack
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Tear off the oil paper while it's hot, cut it in half after cooling, apply jam in the middle and cut into small pieces
