Condensed Milk Cotton Cake

Recently I have seen a number of posts on Condensed Milk Cotton Cake and decided to give it a try. The outcome I had achived was a non cracked top layer of the cake with soft and cottony texture. The taste is light and is a good alternative to cheese cake.

Ingredients:

A:
3 Egg Yolks (Preferably 60g each)
30g beaten egg

B:
35g Salted Butter (SCS Brand)
50g cake flour (Sieved)
50g Condensed Milk (Lady General Brand)

C:
3 Egg whites
40g fine sugar

Ingredients

Directions: 

1. Place a baking paper at the base of the 6" cake mould
2. Mix A & put them aside.
   
   

   

   Egg Yolks & Beaten Egg (A)

3. Heat the butter over the stove till you see little bubbles.

Heating the Butter

4. Pour the flour into the hot melted butter & fold it with spatula.

Flour into melted butter

5. Add in the condensed milk and mix them.

Adding in Condensed Milk

6. Continue to mix evenly with Condensed Milk

Condensed Milk Mixture

7. It will become lumpy like this. (Mixture B)

After Condensed Milk was Mixed (B)

8.  Add mixture B into A from step 2 and mix again, then set aside. 

Adding into Egg Mixture

Mixture - Yolk Batter

C:

9. Take the egg whites and beat them till frothy for about 30 seconds

Egg Whites

10. Add in the sugar in 3 batches and continue beating at medium high speed. Beat till the meringue         is almost reaching the siff peak stage.

Adding Sugar in Batches

Meringue is formed

11. Scoop 1 / 3 of the meringue into the yolk batter at Step 8 and fold in .

1/3 Meringue Used

12. Then pour this back into the remaining 2/3 meringue and fold again to achieve a smooth batter.

Pouring back into 2/3 of Meringue

13. Once done, pour this into the 6" round mould. Lightly drop the mould or hit it a few times to               remove trapped air bubbles in this batter. As my mould is removable base, i have wrapped it with       a layer of aluminium fold to prevent water from seeping in.

Pouring Batter into Mould

All into the mould

14. Place the mould into 1 cm deep hot water bath. Bake it at preheated temperature of 170 degree 

      Celsius with upper heating coil for 40 minutes at the lower rack of the oven.

     After 40 minutes, reduce the oven temperature to 150 degree Celsius with both Upper & Lower     Heating Coil turn on and bake for another 20 to 30 minutes.

Baking with Water Bath

 15. Once the time is up, remove the cake from the water bath and drop the mould from about 5cm            about 3 times to prevent cake from shrinking when it cools down.

16. Let it cools on the cooling rack for about 15 - 20 minutes or when the cake slightly shrink from           wall of the mould. Run your spatula along the circumference of the cake to detach it from the             mould. Thereafter, cool them down on the cooling rack so as to prevent moisture trap at the base         of the cake.

Finished 

 17. Enjoy your cottony condensed milk cotton cake.

Cottony Cake

Pandan Chiffon Cake

Pandan Cake has a unique fragrant that captures my appetite since young. I have been trying Pandan Cake through many baking sessions and they were either too dense or having the taste way out of expectation.

Having tried so many Pandan Chiffon Cake Recipes, I have finally altered one to suit my taste buds. I altered the original recipe with less sugar, oil with more coconut milk, and Pandan Juice.

Recipe is suppose for 25cm tin but I spilt them into two tins, 15cm and 25cm tin, taking into consideration that it won't overflow.

Portion: Serving 12 - 16 persons.

Ingredients:  Divided into 4 Groups


A:

• 200ml coconut milk
• 2 tbsp Pandan juice
• 1 tsp green colouring 

Ayam Brand Trim Coconut Milk

 B:

• 9 egg whites
• 1 tsp cream of tartar

9 Egg Whites

C:

• 8 egg yolks
• 200g sugar
• 150ml corn oil / vegetable oil

200g of Sugar

D: 

• 140g cake flour
• 2 heaped tsp baking powder
• 1/2 tsp salt

140g Cake Flour

 ===================================================================================

Directions:
- Preheat oven to 170 degrees Celsius.

A:

1. Heat coconut milk on low heat & stir constantly until it thickens (like cream)
2. Leave coconut milk aside to cool down
3. Use blender to blend Pandan leaves to get Pandan juice (3 - 5 leaves)

Cut Pandan Leaves

Filtering Pandan Juice from its residue

B:

1. Whip egg whites in stand-mixer until frothy
2. Sieve in cream of tartar
3. Whip till egg whites are stiff, but not dry
4. Put aside

C:

1. Whisk yolks, sugar and oil until well combined

D:

1. Sieve flour, baking powder and salt.
2. Put aside

 ====================================================================================

1. Create a well in the flour.

2. Put C mixture into the centre and fold flour from sides until well combined

Egg Mixture

3. Add in coconut milk, pandan juice and colouring, mix till well combined but do not overmix.

Coconut Milk, Pandan Juice & Coloring Added

After Mixing

4. Take 1/3 of the meringue and fold into the mixture. Do it gently.

5. Take remaining meringue and fold it in. Ensure that you do not deflate the meringue but make sure that there are no lumps left after folding in.

After Folding all In

 6. Put batter into ungreased chiffon tin. I fill up the bigger tin (25cm) to close to 3/4 of the size and the rest into the 15cm tin.

25cm Tin

15cm Tin

7. Place them into the preheated oven and bake for about 1 hour. (I'm using inbuilt oven)

Watching the Pandan Chiffon Cakes Rise

8. When time is up, overturn them and left them to cool on the tray - which is about half an hour.

Cooling

 9. After that, take a knife and loosen its sides on its outer and inner circumference, remember to cut across the base too.

15cm Tin

From the 25cm Tin

10. Turn it over again and "ta-da"!

From the 15cm Tin

11. Cut them into your desired portions.

Into Smaller Pieces

12. And here's your pillowy Pandan Chiffon Cake!

Yummy!