Milk Custard Cake

Taste: Sweet; Process: Baking; Time: 20 minutes; Difficulty: Easy.

Steps to Make Milk Custard Cake

Add 12g granulated sugar to egg yolks and beat with an electric egg beater until thick and pale in color.

Add salad oil and stir well.

Mix condensed milk and warm water and pour into egg yolk mixture. Stir well and sift in low-gluten flour. Mix well.

Now let’s beat the egg whites. You must use an electric egg beater. If you beat the egg whites manually, your hands will get tired and the egg whites won’t be beaten well. Add granulated sugar in three portions. When you add it for the first time, there will be some bubbles in the egg whites. When you add it for the second time, the bubbles will be finer. When you add it for the third time, it will become a paste. Beat the egg whites until they form stiff peaks (as shown in the picture).

Add 1/3 of the egg whites to the egg yolk mixture and mix well. Remember to use a folding motion, like stir-frying vegetables.

Add the remaining egg whites to the batter and mix well. Don’t mix too hard. After mixing, pour the batter into a mold. Mine is an 8-inch cake mold.

Put it on the second to last rack of a preheated oven. Set the temperature to 150 degrees Celsius for the top and 120 degrees Celsius for the bottom. Bake for 35-40 minutes.

After baking, take it out and invert it once, then remove the mold.