recipe adapted with modifications/食谱经调整取自于: 爱厨房的幸福之味
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
食材（6寸圆形活动底烤盘）
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
Directions/做法
mix egg yolk with egg and stir in vanilla paste
set aside
蛋黄和蛋液混合后拌入香草糊
待用
place butter into saucepan, and bring to a soft boil
黄油放入奶锅，用小火加热至完全融化并消费疼
pour sifted flour into melted butter and fold till well incorporated
过筛面粉一口气加入溶化黄油、翻拌均匀
add in condense milk and mix well
倒入炼奶、拌匀
stir in egg yolk mixture then set batter aside
拌入蛋黄糊
待用
add sugar to egg white in 3 additions and whisk till stiff and shiny peak
糖分三次加入蛋白、打发至湿润、硬性状
add in one third portion egg white meringue into egg yolk batter
fold well
将三分之一蛋白霜拌入蛋黄液
翻拌均匀
pour entire egg yolk batter into remaining egg white meringue
fold till well mix
将蛋黄糊倒入剩余的蛋白霜
翻拌均匀
pour batter into pan and tap it on tabletop to remove add bubbles
面糊倒入烤盘，在案板上轻震数下以去除气泡
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
（烘焙时间和温度仅供参考）
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
倒扣、待完全冷却后再脱模
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
Hi Chloe please refer to this post for little girl . It\’s from Taobao which is a Chinese site but you can try google translating embosser.https://bakingintotheether.com/2015/09/18/orange-cottony-cake-cooked-dough-version/
Paw print is very small. Probsbly one segment of pinky. I\’m travelling at the moment so I can\’t measure it for u
Hi, i don\’t have 6\” removable pan, can use the normal 6\” pan?
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 🙂
What a perfect looking cake, no cracks whatsoever! Was your cake sitting on the rack above the water?
Yes it was 🙂
Does the egg yolk batter be cooled down b4 mixing the meringue in? Thanks in advance
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
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.
so lovely to know 😀 i\’m glad your first attempt went well!
hi ..I love the cake…and willing to try this recipe,
just wondering, should i grease the pan?
thank you for sharing
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
Hi victoria
Thank you so much for your reply.
And happy to get to know you.
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
Hi I got mine in Japan
Hi, How should I adjust the recipe if I am using an 8inch round pan?
Thanks
Try a 5 large egg + 1 medium egg combination and adjust rest of ingredients accordingly
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
Hi, “c.” Actually means circa or approximately . So 60g egg yolk is approximately 3 large egg yolk
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 🙂
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
ok. thank you for your reply! 🙂
hii Vic..u cake look awesome and will try it ..:)
I will try and bake this cake as it looks delicious ! Do you keep the cooked cake in the fridge or on counter top?
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?