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Condensed milk cotton cake

Posted on January 15, 2026 by Admin

Ah! You’re talking about a Condensed Milk Cotton Cake—also known as a soft, fluffy, melt-in-your-mouth sponge cake that uses condensed milk for sweetness and tenderness. It’s lighter than a regular cake because it relies on well-whipped eggs and minimal flour. Here’s a recipe:


Condensed Milk Cotton Cake Recipe

(Makes 8–10 slices)

Ingredients:

  • 4 large eggs, separated
  • 100 g (½ cup) sugar
  • 1 can (≈ 395 g) sweetened condensed milk
  • 50 g (¼ cup) unsalted butter, melted
  • 100 g (¾ cup) all-purpose flour, sifted
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar or a pinch of salt (optional, for stabilizing egg whites)

Instructions:

  1. Preheat oven: 170°C (340°F). Grease and line an 8-inch round cake pan.
  2. Whip egg whites: In a clean, dry bowl, beat the egg whites with cream of tartar (or salt) until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
  3. Mix yolks and condensed milk: In another bowl, whisk egg yolks with condensed milk until smooth. Add melted butter and vanilla extract, mix gently.
  4. Fold in flour: Sift flour over the yolk mixture and fold gently until just combined.
  5. Incorporate egg whites: Fold 1/3 of the egg whites into the batter to lighten it. Then fold in the remaining whites carefully, using a spatula, until fully incorporated. Avoid overmixing—you want to keep the air in the batter.
  6. Bake: Pour batter into the prepared pan. Bake 30–40 minutes or until a toothpick inserted comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.

Tips for a Perfect Cotton Cake:

  • Make sure no yolk gets into the whites—even a tiny bit can prevent stiff peaks.
  • Fold gently with a spatula in a cutting motion to avoid deflating the batter.
  • If you want extra fluff, sift the flour twice and fold in gradually.
  • You can dust with powdered sugar or top with fresh cream and fruits for a fancy finish.

If you want, I can also give a microwave version of this cake that’s super quick and still fluffy—it’s like magic in 10 minutes.

Do you want me to show that version too?

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