Here’s a classic recipe to make it at home:
🍰 Condensed Milk Cotton Cake (Soft & Fluffy)
🧾 Ingredients:
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4 large eggs (room temperature), separated
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200 ml sweetened condensed milk
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40 g unsalted butter (melted)
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60 ml milk (whole or 2%)
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80 g cake flour (or all-purpose flour, sifted)
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1 tsp vanilla extract
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1/4 tsp salt
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1/2 tsp cream of tartar (or a few drops of lemon juice)
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40 g sugar (for meringue)
🥣 Instructions:
1. Preheat Oven:
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Preheat to 150°C (300°F). Line the bottom of an 8-inch round or square cake pan with parchment. Do not grease the sides.
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Prepare a water bath (place the cake pan inside a larger pan with hot water halfway up the sides).
2. Prepare the Batter:
In one bowl:
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Whisk egg yolks, condensed milk, melted butter, milk, vanilla, and salt until smooth.
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Sift in the flour and mix until just combined (don’t overmix).
3. Make the Meringue:
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Beat egg whites with cream of tartar (or lemon juice) until frothy.
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Gradually add sugar, continue beating until stiff peaks form.
4. Combine Gently:
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Fold one-third of the meringue into the batter to lighten it.
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Gently fold in the remaining meringue in two parts using a spatula, keeping the mixture airy.
5. Bake:
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Pour into the pan, tap lightly to release air bubbles.
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Bake in the water bath at 150°C (300°F) for 60–70 minutes, until the top is golden and a skewer comes out clean.
6. Cool Gradually:
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Let the cake sit in the oven with the door slightly open for 10 minutes (to avoid collapsing).
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Remove and cool completely before removing from the pan.
📝 Tips:
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The water bath keeps the texture moist and prevents cracking.
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Cake flour gives a finer texture, but all-purpose flour works in a pinch.
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You can chill it for a few hours for an even silkier bite – delicious served cold!
Would you like a gluten-free version, chocolate twist, or a visual guide to this recipe?