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Condensed milk cake 


Condensed milk cake

Light and creamy cake Castella cake, a good mix of eastern traditions and cooking


4 large eggs
3/4 cup refined sugar
3/4 cup all-purpose flour 98 7 1 1 / 2 cups whole milk
1/4 cup unsalted butter, melted
1 teaspoon honey
1 teaspoon vanilla extract
A pinch of salt


Preheat the oven to 160°C. Line an 8-inch baking pan with parchment paper.
Separate the whites and yolks into two large bowls.
Beat the egg whites with a pinch of salt until stiff peaks form.
Add the powdered sugar to a bowl with the egg yolks and whisk until the mixture turns white and thickens.
Add whole milk, melted butter, honey and vanilla to the egg yolk mixture. Mix until well combined.
Sift the flour into the egg yolk mixture and mix gently until combined.
Carefully add three egg whites, being careful not to overmix.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then remove and let cool completely on a rack.
Cut and serve the whole milk Castella cake. Smooth, creamy and enjoy a rich, creamy taste!
Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour

Kcal: Approx. 350 kcal per serving: 9


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