Condensed milk cotton cake: Recipe with 4 simple ingredients I learned from my great-grandmother
How to Make Condensed milk cotton cake
This Cotton Cake with Condensed Milk is a childhood memory and a legacy from my great-grandmother. With simple ingredients and easy preparation, it’s a classic for any occasion. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Ingredients:
4 egg whites
4 egg yolks
1 can of sweetened condensed milk
2 cups of cornstarch
Instructions:
First, beat the egg whites in a mixer until they become firm and double in volume. Then, set them aside.
Next, in the same bowl, beat the egg yolks, condensed milk, and cornstarch until you get a light and smooth cream. After that, gently fold the beaten egg whites into the mixture, using a spatula and making upward movements to keep the batter airy.
Then, pour the batter into a greased and cornstarch-dusted baking dish. Afterward, place it in a preheated oven at 356 °F (180 °C) and bake for approximately 20 to 25 minutes, or until the surface turns lightly golden. To check if it is done, insert a toothpick into the cake—if it comes out clean, it’s ready.
Tips:
Add vanilla extract for a special touch.
Strain the egg yolks to avoid a strong egg smell.
Since this recipe doesn’t use baking powder, mix the egg whites carefully to maintain the batter’s lightness.
Serve with red berries, ice cream, or whipped cream for an even more delightful version.
See also: Delicious Two-Ingredient Dulce de Leche Squares
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