Condensed Milk Cake Recipe

To begin making the cake, line your cake pans with a brown paper bag or parchment paper. Trace it cut it out and put it on the bottom of the cake pan. Do not add oil or anything that can prevent the cake from rising. Preheat the oven to 320 degrees F. Put oil in a small pot and heat it to 158 degrees F. When the oil reaches the required temperature add in all-purpose flour and whisk together until it becomes smooth.

Remove it from the heat and add in the condensed milk, add one egg into three yolks. Pour it into your mix and stir it together, scrape the sides to get everything. In the clean mixture add egg white and cream of tartar to stabilize egg whites. Whisk on a speed level of five, once it gets foamy start adding sugar gradually to make the egg whites absorb the sugar. Once done adding the sugar increase the speed to six.

Increase the speed gradually to give the meringue time to build up and make it stable. Add the egg yolk into a big bowl. Whisk the meringue one-third at a time using a whisk. Be gentle when whisking it together. In the end a spatula to get everything together and fold it in. Then pour the mix into the prepared cake pan. Lightly level the batter with the spatula. Make a boat out of a foil using four or three layers put it underneath your spring for a pan because the oil is kind of tricky.

Wrap the foil boat around your spring pan. Place the pan into a larger bowl pan. Place it into the hot oven and pour the boiling water into the larger pan very carefully. Bake it at 320 degrees Fahrenheit/ 160 degrees Celsius for 15 minutes then lower it to 293 degrees Fahrenheit and cook it for 1 hour. When done take it out of the oven and cool it down. Run the spatula on the sides and release the cake it comes out very easily.