recipe adapted with modifications/食谱经调整取自于:

ingredients (6 inch round pan with removable base)

35g unsalted butter
50g cake flour, sifted twice
50g condense milk
60g egg yolk, c. 3 large egg yolk
53g egg, c. 1 medium egg
1/2 tbsp vanilla paste
150g egg white, c. 3 large egg white
50g caster sugar


无盐黄油 35克
蛋糕粉 50克、过筛两次
炼奶 50克
蛋黄 60克、约 3颗大蛋黄
蛋液 53克、约 1克中号鸡蛋
香草糊 1/2大匙
蛋白 150克、约 3颗大蛋白
绵白糖 50克


mix egg yolk with egg and stir in vanilla paste
set aside

place butter into saucepan, and bring to a soft boil

pour sifted flour into melted butter and fold till well incorporated

add in condense milk and mix well

stir in egg yolk mixture then set batter aside

add sugar to egg white in 3 additions and whisk till stiff and shiny peak

add in one third portion egg white meringue into egg yolk batter
fold well

pour entire egg yolk batter into remaining egg white meringue
fold till well mix

pour batter into pan and tap it on tabletop to remove add bubbles

bake using water bath method, on second lowest rack of 170 degrees C preheated oven using TOP HEAT only for 40 mins
turn temperature down to 150 degrees C and continue baking with TOP & BOTTOM heat for another 25-30 mins
(baking time and temperature for reference only)
烤盘送入倒数第二层烤箱、水浴法,以 170摄氏度仅上火烤 40分钟
后转 150摄氏度上下火续烤 25-30分钟

once out of oven, drop pan from a height of 10 cm
invert cake to cool completely before unmoulding
出炉后,蛋糕连盘从 10厘米高处往案板掉



(25) Comments

  • Chloe (April 27, 2016)

    Hi Victoria. Another awesome looking bake from you. So smooth and no cracks with nice height. Just wondering your paw print embooser what size is it? And the other print of the little girl blowing the pipe can u please let me know which post u featured this embosser? Thanks for help. Chloe

  • mchy23 (April 28, 2016)

    Hi, i don\’t have 6\” removable pan, can use the normal 6\” pan?

    • Victoria Bakes (April 28, 2016)

      Hello, You can try if you have confidence unmoulding the cake properly… I once tried but TOP of my cake ended wrinkled…. Removable bottom makes things easier for sure 🙂

  • Veronica Ng (April 28, 2016)

    What a perfect looking cake, no cracks whatsoever! Was your cake sitting on the rack above the water?

  • sockshaha (April 30, 2016)

    Does the egg yolk batter be cooled down b4 mixing the meringue in? Thanks in advance

    • Victoria Bakes (April 30, 2016)

      Hi the egg yolk batter is not hot or warm by the time you finish preparing it. You can just fold in egg white meringue directly

  • Linda (May 11, 2016)

    Hi Victoria

    My 1st Attempt baking Condense Milk Cotton Cake. It turn out so well with the brown top and received good results front this recipe. Thank you for sharing.

    • Victoria Bakes (May 11, 2016)

      so lovely to know 😀 i\’m glad your first attempt went well!

  • emma (May 31, 2016)

    hi ..I love the cake…and willing to try this recipe,
    just wondering, should i grease the pan?
    thank you for sharing

    • Victoria (May 31, 2016)

      hi, you may be new to my blog (if so, welcome :)). i will usually indicate next to the “ingredients” word if greasing or lining is required. in this case, no. just a naked pan

      • Emma (May 31, 2016)

        Hi victoria

        Thank you so much for your reply.
        And happy to get to know you.

  • Tracy (June 17, 2016)

    hi…love your cake very much..hope to try it out? may I know where to get the paw print? what the name of that tools ? coz that I can purchase it..Thanks

  • amanda (September 14, 2016)

    Hi, How should I adjust the recipe if I am using an 8inch round pan?


    • Victoria (September 15, 2016)

      Try a 5 large egg + 1 medium egg combination and adjust rest of ingredients accordingly

  • Joan Castro (November 14, 2016)

    hi, i dont understand this:

    60g egg yolk, c. 3 large egg yolk ———– 60g egg yolk + 3 L eggyolk
    53g egg, c. 1 medium egg ——————- 53g egg + 1 M egg
    150g egg white, c. 3 large egg white ——150g egg white + 3 L eggwhite

    Is that like that 🙂

    Thanks, joan

    • Victoria (November 14, 2016)

      Hi, “c.” Actually means circa or approximately . So 60g egg yolk is approximately 3 large egg yolk

  • Sharon (April 28, 2017)

    Hi, thank you for sharing this recipe! I am a little confused… I always thought my cake pan needs to sit in the water during baking using water bath method. But the photo shows your cake pan on a rack, above the water level? (pls correct me if I am mistaken)

    May I know how I should go about this?

    thanks for your help 🙂

    • Victoria (January 30, 2018)

      Hello actually both ways worked for me. I let it sit on a rack (like steam baking) to avoid having water seepage into the cake tin

      • Sharon (January 30, 2018)

        ok. thank you for your reply! 🙂

  • Ccliaelaine (May 4, 2017)

    hii Vic..u cake look awesome and will try it ..:)

  • elkieshealthychews (February 22, 2019)

    I will try and bake this cake as it looks delicious ! Do you keep the cooked cake in the fridge or on counter top?

  • Beenz (March 6, 2019)

    Hi VIctoria. This is a beautiful looking cake. I am a bit confused about the egg whites. I would need at least 4 extra large eggs to get that much white. Does this sound right to you?

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Victoria Bakes – Baking into the Ether