Cotton Sponge Cake with Condensed Milk
Cotton Sponge Cake with Condensed Milk
INGREDIENTS
35 g (2 tbsp + 1 tsp) vegetable oil
50 g (2½ tbsp) sweetened condensed milk
80 g egg yolks (from +- 4 large eggs)
130 g egg white (from +- 4 large eggs)
40 g (3 tbsp) granulated sugar
INSTRUCTIONS
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 aluminum foil. The cake will be baked in a water-bath so make sure no water can leak inside.
Heat the oil to approximately 158°F (70°C). Remove from heat and quickly sieve the cake flour in. Whisk well.
Whisk condensed milk into the batter. Then add egg yolks and mix well. Set aside.
Beat egg white until frothy with an electric mixer, on high speed.
Gradually add sugar with the mixer running. Continue beating until a stiff peak stage.
Mix 1/3 of the 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 all white streaks are almost gone.
Add the final 1/3 of egg white. Mix again just until combined.
Pour the batter into the prepared pan. Tap it 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 a larger pan. Fill the larger pan with hot water halfway up the height of cake batter.
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. Then unmold the cake and let cool completely.
