Condensed milk castella cake

Ingredients :

Egg yolk meringue:
215g egg yolks (12 eggs), ¼
cup / 50g / 18oz sugar
1 tsp salt
70ml corn syrup

White meringue:
410 g egg whites (12 special eggs)
1 cup / 7 oz / 200 g sugar
290 g / 10.22 oz soft flour

55 g / 1.94 oz cornstarch
70 ml condensed milk
60 ml cooking oil
10 ml vanilla extract

Preparation :

This cake becomes more delicious and softer every day. This cake requires a lot of eggs, start by separating 12 egg whites from the yolks.

In a large bowl, add the 12 egg yolks with 50 grams of sugar, a teaspoon of salt and 70 grams of corn syrup. With the mixer on medium speed, beat the ingredients until bright white, then reduce the speed to medium and beat for a minute to remove any trapped air bubbles.

To determine if your meringue has the right texture, it should collect on top of the meringue when you pick up the mixer.

In another bowl we add the whites of the 12 eggs together with 200 grams of sugar and start beating at low speed.

When the sugar has dissolved, increase the speed to high and beat until the meringue is smooth.

Beat until the meringue reaches a soft peak. Pour the egg yolk mixture into the meringue and fold in with a spatula and mix until the ingredients are well combined.

Sift 290 grams of soft flour and 55 grams of cornstarch. Gently fold in the flour, but do not over-knead the dough.

Fold until flour is moistened. Mix 70ml milk and 60ml oil and 10ml vanilla extract and then add some of the mixture to the mixture. Mix them gently, then add them to the dough and fold until incorporated.

Prepare your baking pan by lining the bottom and sides with parchment paper, then pour the batter into it and thread it through a skewer to remove any air trapped in the batter.

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