A soft cottony cake, with a mild butter and milk taste. Great with a cup of kopi-o.
Recipe (adapted from Xingfuzhiwei, 6″ round tin)
- 35g salted butter
- 50g cake flour
- 50g condensed milk
- 3 egg yolks
- 30g beaten whole egg
- 1/4 tsp vanilla extract
- 3 egg white
- 1/8 tsp cream of tartar
- 40g caster sugar
1. Separate eggs first. Prepare a 6″ loose bottom tin, no need to line or grease. Pre-heat oven to 170 deg C.
2. Sift cake flour and set aside. Add 30g whole egg into 3 egg yolks, mix and set aside.
3. Heat butter in a small pot till melted and bubbly, about 1-2 mins.
4. Add all the flour in one go and mix to a lumpy paste.
5. Add condensed milk. Then the egg yolks. Mix well after each addition.
6. Add vanilla extract, then set aside.
7. In a separate bowl, beat egg whites till foamy. Add cream of tartar.
8. Add sugar in 2 parts, beat till soft peaks.
9. Add 1/3 meringue to yolk batter and mix with handwhisk.
10. Pour this back to the remaining meringue and mix with spatula.
11. Pour into cake tin slowly. Tap to release bubbles and bake for about 30min at 170 deg C. I took out to score the surface at the 11 min.
12. Unmould and cool on wire rack.