I was craving for something sweet and a cake that is cottony like a Japanese Cheesecake. Was almost prepared to start baking a cheesecake then I remembered I have this Condensed Milk Cotton Cake recipe bookmarked. The ingredients are much simpler and lesser than a cheesecake and since it was a midweek bake, it might not be a good idea to bake something heavy like a cheesecake cos I won’t be seeing my brother, sis and parents and could not pass them the cake. This condensed milk cake should be lighter for our breakfast and the girls’ snack to bring to school.
I am really grateful to the many generous and genuine sharing of recipes by some wonderful bloggers. They are always my inspiration and motivation. For this recipe, I have adapted from Fong Lim @Maple Grace Garden. I love all her recipes. You may want to google for her blog and recipe if you are comfortable with Chinese language. I have tried to paste her link here but it always automatically leads to an advertisement about money making and you cannot read her blog without signing up with that whatever money-making deal (><) I did not have this issue when I used my phone to access her blog. Let me try to translate her recipe here into English at my utmost with due respect to Fong Lim.
The cake turned out truly soft and cottony! And it was yummy too, without tasting too “milky” nor “eggy”. Confession! I made a silly blunder and thought the cake would be a flop. Halfway doing the cake, I forgot that I was doubling the recipe as I was doing an 7-inch cake. It was only when the yolk batter was beaten and the egg white meringue was almost ready that I realized the mistake of not doubling the number of eggs! I took the risk and added egg yolks and whites respectively into the 2 batter …. I thought I would have to feed Mr Bin this cake but Voila! The cake still came out tall and high! (^-^)
My kids and hubby love the cake a lot. Me too! I find it tasting even better after chilling, just like Japanese cheesecake.
*Below is the doubled version of the original. Original recipe is for a 6-inch round. I did a 7-inch round. However you may want to consider using an 8-inch round too if your 7-inch pan is not the tall type, as the batter might overflow. All my round baking tins are those taller type ^^
6 egg yolks and 2 whole eggs
100g condensed milk
100g cake flour (sifted)
70g corn oil
a pinch of salt (optional. can be omitted)
6 egg whites
70g caster sugar
few drops of fresh lemon juice
1. Preheat oven to 125 deg C. Fill a baking tray with water and place the tray at the lowest rack in the oven when you start your preheating. Line your baking tin. *I lined only the bottom of the tin and greased the sides lightly.
2. Heat the oil till warm. Remove from heat. Pour in the sifted flour and stir the mixture quickly till paste is smooth without any lumps. Put aside.
3. In a separate bowl, whisk the 6 egg yolks and the 2 whole eggs. Add in the condensed milk and continue to whisk.
4. Pour in the flour mixture into the egg batter. Add in some salt and whisk to mix well. Put aside.
5. Using a stand mixer, beat the egg whites till foamy. Add in the lemon juice while the mixer is still on. Add in the caster sugar slowly in batches. Beat till soft peak.
6. Take about 1/3 of the meringue and fold into the egg batter. Pour it back into the meringue bowl and continue to fold gently but swiftly. Be careful not to deflate the batter by overfolding.
7. Fold well and pour the batter into the baking tin. Bang the tin on the countertop a few times to release the air bubbles trapped in the batter.
8. Lower the oven temperature to 120 deg C. Using water bath STEAM method (i.e. the baking tray of water is at a lower rack but the baking tin with the batter is NOT to be put in the baking tray but a rack higher. It is more of water steaming rather than water bath), bake for 20 minutes. (Original recipe states to use bottom heat for this step but I used top and bottom heat). After that further lower the temperature to 110 deg C (top and bottom heat) and bake for 90 minutes, or till cooked. (Baking time and temperature very much depend on individual oven.)
9. Remove from oven and invert to cool for 5 minutes. Unmould and remove the baking paper. Turn over and let cool completely on cooling rack.
10. When cake is cooled, slice and serve. Cake will look nicer and taste better after chilled.
Glad to find this recipe. It’s a great alternative to Japanese Cheesecake. For friends who do not take cheese, you may consider doing this cake?
Update (11-June-2015): Thanks to Evelyn Leow. She tried the recipe today and because her feedback, I was able to update some points in the recipe (^-^)