Cotton Sponge Cake with Condensed Milk

An easy cotton cake made with condensed milk. This should be a must-try cake recipe this new year, it is simple and only requires 5 ingredients. It makes a soft and moist sponge cake that is tastier because of the sweetened condensed milk. In a large mixing bowl, add 35ml of vegetable oil heated to about 185F(70C), sift 50 grams of cake flour into the oil and start mixing just until combined.

Add 50ml of condensed milk and mix until well combined. Separate 4 egg whites from the yolks and add the 4 egg yolks into the condensed milk mixture. Whisk the egg yolks in the condensed milk mixture just until combined. Try not to overmix so the cake can stay soft. Pour the egg whites prepared earlier into a large mixing bowl and start beating it on high speed until it becomes frothy then add 40 grams of granulated sugar slowly while mixing it.

Continue mixing at high speed until it reaches stiff peaks. Add a third of the beaten egg white into the yolk batter and mix until roughly combined. Add another third of the beaten egg white and turn the bowl while folding the batter to combine evenly. Try to retain the airiness of the egg white, if the batter deflates too much, the cake will turn out dense and not fluffy.

Combine the remaining egg white with the batter and fold them until smooth and just combined. Prepare a round cake tin by wrapping the outside with 2-3 layers of aluminium then lightly greasing then line the bottom with parchment paper then pour the batter in and tap it a few times on the counter to reduce air bubbles. You can add any topping of your choice at this point. For this cake, I topped it with almond flakes.

Place the tin in a bigger square dish with hot water in it then bake the cake at 300 degrees Fahrenheit (150C) for 70 to 80 minutes. Once baked, let the cake cool down for 10 minutes then remove from the pan. This cake is tasty with sweetened condensed milk, the texture is soft and spongy. Enjoy plain or topped with cream.