Introduction:
Some recipes are more than just a combination of ingredients—they carry the weight of history and cherished memories. One such recipe is the cotton cake of condensed milk, a simple yet delicious treat that my great-grandmother passed down to me. What makes this cake special is that it contains no wheat flour, making it not only unique but perfect for those seeking a lighter, flourless dessert. Its light and fluffy texture, coupled with the rich sweetness of condensed milk, creates a heavenly bite that has stood the test of time. Let’s dive into the history, ingredients, and the step-by-step process to create this timeless family treasure.
Ingredients:
1 can (14 oz) sweetened condensed milk
4 large eggs, separated into whites and yolks
1/2 cup cornstarch (or a gluten-free flour substitute)
1/2 cup unsweetened condensed milk (optional for added creaminess)
1/2 teaspoon vanilla extract
Pinch of salt
1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
Butter or oil for greasing the baking pan
Powdered sugar for dusting (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal later.
Prepare the Egg Yolks: In a medium bowl, whisk the egg yolks until they become pale and creamy. Add the sweetened condensed milk and vanilla extract to the yolks, mixing thoroughly.
Add Cornstarch: Gradually sift the cornstarch into the yolk mixture, stirring gently to avoid lumps. The batter should be smooth and slightly thick.
Whisk the Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt and cream of tartar (if using) until stiff peaks form. This will take about 5-7 minutes with an electric mixer.
Fold the Mixtures Together: Gently fold the beaten egg whites into the egg yolk mixture, a little at a time, using a spatula. Be careful not to deflate the egg whites; this will help achieve that cotton-soft texture.
Bake the Cake: Pour the batter into the prepared cake pan. Place the pan into the preheated oven and bake for 30 to 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Cool: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve: Once cooled, dust the top with powdered sugar if desired, and slice it into generous portions.
Serving and Storage Tips:
Serving: This cake is wonderfully light and can be enjoyed by itself as a snack or paired with a scoop of vanilla ice cream or fresh fruit for an elevated treat. It also makes a beautiful dessert for gatherings or celebrations.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. It can also be frozen for up to a month—just be sure to wrap it tightly in plastic wrap before freezing.
Variations:
