I chanced upon this beautiful cake on this talented baker’s blog. Her cake was beautifully domed and had not a mark on it. I had to try.
Cotton Milk Cake (adapted from Xingfuzhiwei)
- 66.5 grams grapeseed oil
- 83 grams cake flour
- 5 egg yolks
- 2 eggs
- 83 grams milk
- 1.5 grams salt
- 1 tsp vanilla extract
- 5 egg whites
- 83 grams caster sugar
- Preheat oven to 170 C, top heat function. I used grill. Line the bottom of an 8 inch round pan.
- Heat up oil for about 3 minutes. Turn off heat and add in all the flour. Whisk well to combine. Set aside to cool.
- Mix egg yolks, eggs, milk, salt and vanilla extract until combined.
- Add in roux from step 2. Mix well to combine.
- Beat egg whites until frothy and gradually add in sugar in 3-5 portions as you continue beating till stiff peaks.
- Mix 1/3 of the meringue with the egg yolk mixture.
- Fold in remaining meringue in 2 portions. Scrape into prepared pan and bake at 170 C, in a water bath, on grill function for 40 minutes. Reduce heat to 150 C, switch to top & bottom heat function and bake for 30 minutes. Cover top of the cake with foil to prevent burning.
- Cool for 5 minutes on a rack before inverting cake and cool completely.
The cake texture is like cotton! So soft and light with a subtle egg vanilla fragrance, it is perfect as a afternoon snack.
- I adapted this cake to use up 83 grams of milk. Hence the odd amounts. By right 1 1/2 whole egg should be used. Hate 1/2 egg recipes so I bumped it up to 2.
- This cake is meant to be baked in a water-bath. I didn’t notice until too late. My cake rose so high after I switched to top and bottom heat function that it cracked and resembled a huge weird mushroom. Upon exiting the oven, it collapsed back to normal but the cracks were huge. Dismal to the max.
- I increased the sugar because I thought the original 66.5 grams would not be enough for a 7 egg cake. The result is just nice. Not overly sweet.
- I added vanilla extract because I overheated the oil in step 2 (I was watching for ripples in the oil in gloomy weather and couldn’t see any) and the batter smelt like fried flour.