Japanese Cotton Sponge Cake

My friend, June, told me she tried baking cotton sponge cake and failed. I'm new to baking and couldn't help her find what went wrong but I search the web and found another recipe. It was mentioned that the recipe was from a book so I gathered that it should be the original source and I went ahead to bake it.

And I was lucky on my first try. I'm not too sure if baking in cups and tray makes any difference though.

Ingredients:

• 60g Butter, melted
• 80g Plain Flour
• 80ml Evaporated Milk (I used fresh milk)
• 1 Egg
• 5 Egg Yolks
• 5 Egg Whites
• 120g Sugar
• Pinch of Salt

How to do it:

1. Add butter and flour together.
2. Mix till well blended.
3. Add milk and mix till will combined.
4. Add the 1 egg and 5 egg yolks till will blended.
5. In a separate bowl, whisk egg whites till foamy.
6. Add in sugar and salt and whisk till stiff (takes about 20 minutes)
7. Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.
8. Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper. (I used muffin cups)
9. Bake at 170C on the middle rack for 25 minutes.
10. Remove the mould immediately when it baked. Set aside to cool.
    

Note:
When whisking egg white, make sure your tools, bowls are clean and dry. Egg white MUST NOT contain a single drop of egg yolk. If not under these said conditions, your egg white will not peak.

• Click HERE for printer-friendly version of an original recipe.

*Soft & fluffy *

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