👩🍳 Preparation Method:
1️⃣ Whipping the Egg Whites
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🍳 Separate the egg whites from the yolks.
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🍳 Beat the egg whites with a mixer until stiff peaks form (they should be airy and hold their shape).
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🍳 Set the whipped egg whites aside.
2️⃣ Making the Batter
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🍳 In the same bowl, beat together the yolks, condensed milk, and corn starch.
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🍳 Mix until you get a smooth, light cream.
3️⃣ Combining the Mixtures
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🍳 Gently fold the whipped egg whites into the cream.
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🍳 Use a spatula with upward folding motions to keep the batter light and fluffy.
4️⃣ Baking
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🍳 Grease a baking pan with butter and sprinkle with corn starch.
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🍳 Pour the batter into the pan.
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🍳 Bake for 20–25 minutes at 180°C (355°F) until golden.
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🍳 Check doneness with a toothpick—if it comes out dry, the cake is ready!
🍽️ Serving & Storage
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✅ Serve warm or chilled. You can dust with powdered sugar or drizzle with sweetened condensed milk.
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✅ Store in an airtight container to keep it soft.
💡 Why is this cake special?
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✔️ Flourless – made only with corn starch, making it light and tender.
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✔️ Incredibly soft and airy – thanks to the whipped egg whites.
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✔️ Simple to make, but looks elegant.
Try making this delicate Cotton Cake – it might just become your new favorite dessert! Bon appétit! 🍰💛
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