Here’s a fluffy and tender Condensed Milk Cotton Cake—soft, lightly sweet, and perfect for any occasion 🍰✨
🍰 Condensed Milk Cotton Cake
Ingredients (for 8–10 servings)
- 1 cup (240 ml) sweetened condensed milk
- 4 large eggs, separated
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) milk
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch (20 cm) round cake pan.
- Prepare dry ingredients
- Sift together flour, baking powder, and salt. Set aside.
- Mix wet ingredients
- In a bowl, whisk together egg yolks, condensed milk, milk, melted butter, and vanilla extract.
- Combine
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Whip egg whites
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in 2–3 additions, keeping as much air as possible for a fluffy texture.
- Bake
- Pour batter into prepared pan.
- Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool & serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar if desired.
Tips
- Folding egg whites gently is key for a soft, cotton-like texture.
- Use room-temperature eggs for better volume.
- You can add a little lemon zest or vanilla extract for extra flavor.
I can also give a layered condensed milk cotton cake version with frosting or a mini cupcake version if you want.
Do you want me to do that?
