Cotton Cake
A Chinese cotton cake (棉花蛋糕) recipe featuring low-gluten flour, eggs, corn oil, and low-fat condensed milk.
Ingredients
cake flour
50g
eggs
4
corn oil
35g
low-fat condensed milk
50g
Instructions
1
Step 1
Pour corn oil into a pot and heat to above 100°C, then add cake flour.
2
Step 2
Mix quickly until well combined.
3
Step 3
Add low-fat condensed milk and mix well.
4
Step 4
Beat 3 egg yolks and 1 whole egg until smooth.
5
Step 5
Add the scalded flour mixture and mix well.
6
Step 6
Add sugar to 3 egg whites in batches, and beat with an electric hand mixer until soft peaks form.
7
Step 7
Add 1/3 of the meringue to the egg yolk mixture.
8
Step 8
Fold until evenly combined, then pour in the meringue.
9
Step 9
Fold evenly again, then pour into a 6-inch cake mold. Tap to remove large air bubbles, bake in a 160°C oven with a water bath for 1 hour. Invert to cool completely before unmolding.
