How to make condensed milk castella cake. Soft and fluffy cake recipe.
50g vegetable oil
70g condensed milk
5g vanilla extract
160g cake flour (or all-purpose flour)
1. Condensed Milk Castella, 30g Milk, 50g vegetable oil, 70g Condensed milk, 5g vanilla extract. Mix well, 6 eggs, 6 egg yolks, 6 egg whites.
2. Divide by 1/3 of sugar(150g), the total amount of sugar is 150g. The foaming of the eggs is very important. 6 egg yolks, add two each. Mix the egg yolks thoroughly, look carefully.
3. 160g Cake flour, no need to add baking powder. Mix from bottom to top, mix until you don’t see the flour. Mixture (Milk + Vegetable oil + Condensed milk + vanilla extract). Mix some of cake batter. Combine with the remaining cake batter. Mix well, then it is completed.
4. Hit the pan from top to bottom. (Reason: remove bubbles). Bake in preheated oven at 170°C (338°F) for 15 minutes, then at 160°C (320°F) for 35 minutes. Turn it over, after wrapping, keep it until the next day. If you eat it the next day after wrapping it, the texture will be softer and more moist. It’s really soft and delicious. Please try.