This cake is the most airy and fluffy cake I have ever had. It has a rich egg taste. Once the cupcakes are out of the oven, they are gone in no time.
Yield: 24 Cupcake or 13.5” * 9.5” cake pan
Ingredients:
60 g Butter
80 ml Evaporate Milk
90 g Sugar
80 g Cake Flour
6 Eggs
¼ tsp Salt
Preparations:
1. Prepare oven to 325 degree F.
2. Line muffin pan with cupcake liner or line a 13.5” * 9.5” baking pan with parchment paper.
3. Beat 1 whole egg and 5 egg yolks.
4. In a saucepan, melt butter. Removed saucepan from heat.
5. Sift flour into the melted butter, stir well.
6. Add milk and egg mixture into the flour paste. Mix well
7. In a large mixing bowl, beat egg whites with a pinch of cream of tartar to soft peaks. Add salt and sugar, beat until medium peaks.
8. Combine the egg yolk mixture with the egg whites by first folding about ¼ of the egg whites with the egg yolk mixture to lighten it.
9. When the egg whites and egg yolk mixture are evenly combined, fold in the rest of the egg whites.
10. Divide batter into 24 muffin pans or spread the mixture evenly onto the baking pan.
11. Bake for 15 minutes. If bake in baking pan, decrease the temperature of the oven to 300 degree F for another 10 minutes.
12. Remove from pan and let it cool on a cake rack
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