Cotton cake
Overview
This is a very delicious cake, but it is also difficult to make. During the production process, you must pay great attention to the degree of whipping of the egg whites, the mixing technique when mixing the egg whites and yolks, the baking temperature, etc. A little carelessness can easily cause problems such as collapse, shrinkage, pudding layer, and solid texture of the cake. It is recommended that you have no problem making ordinary chiffon cakes and sponge cakes before trying this cake, otherwise it will easily fail.
Tags
Ingredients
Steps
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First~separate the egg yolks and whites, mix the three separated egg yolks and one whole egg and beat well. Put the three divided egg whites in the refrigerator for later use! Cut the butter into small pieces and heat it over low heat until it boils, then turn off the heat
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After turning off the heat, immediately add the sifted low-gluten flour and mix well
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After mixing well, add condensed milk and continue mixing evenly
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Add the mixture of whole eggs and three egg yolks in 2-3 times, mix well, and set aside
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Now it’s time to process the egg whites. For the egg whites of three eggs, add a few drops of lemon juice, add fine sugar in 3 batches and beat the egg whites until they become wet peaks
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Add 1/4 of the beaten egg whites into the batter and mix evenly with a spatula
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Mix well and then pour it back into the remaining beaten egg whites
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Use a spatula to cut the batter in the middle, and then mix by turning it up from the bottom
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Pour the mixed batter into the baking pan, preheat the oven at 165 degrees, bake on the middle layer for 10 minutes, then move to the lower layer, continue baking for a few minutes, and bake the cake until the surface is golden brown
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Take it out and put it upside down on the drying rack to cool. After cooling, you can handle it in various ways and enjoy it
