I was quite inspired to try baking this cake after reading about it on this blog. It is supposed to be as soft as cotton, and it really is so light and melts in your mouth. It doesn’t look very pretty as I walked away for a while to check on the kids, and when I came back it had browned too fast! Plus it wrinkled quite badly as it cooled, but it tasted really yummy. After I photographed it, the whole cake disappeared in half hour flat!
- 50g cake flour
- 50g condensed milk
- 35g butter
- 30g egg
- 3 egg yolk
- 3 egg white
- 50g caster sugar
- 1 tsp cocoa powder (optional, for drawing design)
1. Preheat oven to 175 degrees C
2. Cut butter into small cubes and boil till it boils. add in sifted flour and remove from heat immediately
3. Mix butter and flour quickly ~ it will turn out like “lumps”
4. Add condensed milk into this mixture and stir well.
5. Mix 30g egg with 3 egg yolks.
6. Add flour/butter mixture into egg/egg yolk mixture. Incorporate well till there are no more lumps
7. Beat egg whites, adding sugar in a few additions, till you get stiff peaks
8. Fold in 1/3 of the egg white meringue into egg yolk.
9. Add the above egg yolk mixture into the remaining egg white meringue and fold till everything is well incorporated
10. If drawing design on the cake, mix one teaspoon of cocoa powder with one tbsp hot water and two tbsp of batter. Use this to draw on the cake. I drew Kiiroitori in a chef’s hat.
11. Pour mixture into a lined 6 inch square pan and bake in preheated oven for 15-20 mins (or till toothpick inserted into cake comes out clean). Let the cake cool in the oven for about 2 minutes with the oven door closed, and leave in the oven for another 3 minutes with the oven door ajar, before removing the cake from the oven. This would stop the cake from deflating too much.
12. Invert cake, and remove parchment paper immediately. Flip cake back up and let it cool on wire rack.
13. Slice cake into half and spread with desired filling/jam.
I spread strawberry jam in the middle of the cake. The kids were jumping around waiting for me to photograph it so they could dig in. As I baked in a 6 inch square tin, the cake was not too big too, and it was finished up in half hour!