Condensed Milk Cotton Cake (smooth and silky)
Condensed Milk Cotton Cake (smooth and silky)

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, condensed milk cotton cake (smooth and silky). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Condensed Milk Cotton Cake (smooth and silky) is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Condensed Milk Cotton Cake (smooth and silky) is something which I have loved my whole life. They are fine and they look fantastic.

ROLO Condensed Milk Buttercream Chocolate Cake Chocolate Drip Vanilla Pudding Filling. Fill with water then put inside the oven. All Reviews for Easy Condensed Milk Cake.

To begin with this recipe, we must prepare a few components. You can have condensed milk cotton cake (smooth and silky) using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Condensed Milk Cotton Cake (smooth and silky):
  1. Take Paste Ingredients
  2. Prepare 80 gr unsalted butter
  3. Make ready 120 gr cake flour (low protein flour)
  4. Prepare 120 gr condensed milk
  5. Make ready 6 egg yolk + 1 whole egg 60 gr nett
  6. Take 1/4 tsp salt
  7. Make ready Meringue
  8. Make ready 6 egg whites
  9. Prepare 75 gr sugar
  10. Take 1/4 tsp cream of tar tart

Condensed Milk Cake -Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen. It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Easily make my Homemade Sweetened Condensed Milk recipe and use it to create ice cream, cookies & more! Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.

Steps to make Condensed Milk Cotton Cake (smooth and silky):
  1. Preheat the oven at 170 degree celcius (upper heating coil) with a bigger pan (enough to fit 2 pcs 6” pan, filled with 1 cm height of water)
  2. Line two 6” pans with parchment paper and also the side of the pan. Separate the egg yolks and egg whites
  3. To make the paste: heat the butter in low fire, until small bubbles appear. Mix in the flour with spatula l/whisk until well combined. Off the fire, mix in condensed milk.
  4. Mix this condensed milk mixture to the egg yolk mixture (6 egg yolks + 1 whole egg). Whisk until the paste turns smooth.
  5. To make the egg whites meringue: beat the white eggs with electric mixer, in medium speed until frothy. Add in 1/4 tsp of cream tartar and sugar 1/3 part at a time. Continue beating in medium high mixer until reach stiff peak form.
  6. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches.
  7. Pour the batter into the prepared cake pan. Lightly bang the pan a few times to remove any trapped air bubbles in the batter.
  8. Carefully put the pan into bigger pan with water inside the oven at the lowest rack.
  9. Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven. After 40 minutes the cakes will look like this.
  10. After 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 to 30 minutes. If the cakes brown too fast, cover with aluminium foil. Test with skewer to see if it's done. The skewer should come out clean.
  11. Remove the cake with pan from the oven and drop the pan with the cake from a height of about 5 cm for about three times. This is to prevent the cake from over shrinking during the cooling period
  12. Let the cakes cool down in the cooling rack until the cakes slightly shrink from the sides of the pans. Then take it out from the pan and let it cool down completely.
  13. Ready to serve. Enjoy!

Unfortunately the recipe does not use the entire can of sweetened condensed milk, and yes, it is a little bit aggravating to have some left in the can. Traditional sweetened condensed milk is made by heating milk until most of the water is removed, then adding sugar, leaving you with a thick and sticky substance that tastes This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge. Sweet condensed milk ( sgushyonka ) is very popular in Russia, but it's not a Russian invention. This is a light, soft, moist and not-so-sweet cake, which is best consumed cold. My family likes this cake very much and finished it up within one day :).

So that is going to wrap this up with this special food condensed milk cotton cake (smooth and silky) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!