Condensed Milk Chiffon Cake

Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Advanced.

Steps for making Condensed Milk Chiffon Cake

Separate the egg yolks and egg whites from three eggs. Add 12g of sugar to the egg yolks and beat with a whisk until fluffy.

Add salad oil in portions and beat until well mixed.

Continue beating until the mixture turns into a milky white color like salad dressing.

Mix 20g of Nestle Eagle Brand Strawberry Flavored Condensed Milk with 16g of water.

Pour the mixture into the egg yolk batter and mix at low speed until well combined.

Sift in low-gluten flour and fold with a spatula until well mixed.

Add 30g of sugar to the egg whites and beat on high speed until stiff peaks form.

Beat until the egg whites look like this, then mix at low speed for a short time.

Take one-third of the egg whites and fold into the egg yolk batter until well combined.

Pour the mixture back into the egg whites and fold until well combined.

Pour the mixture into a 6-inch mold and tap the mold on a flat surface to remove any air bubbles.

Bake in a preheated oven at 165 degrees Celsius for 35 minutes.