|Picture courtesy of May Lau.|
Tempting tempting tempting!!!!
When I first saw the pictures posted in FB, I knew that I have bake this wonderful cake.....ohhh nooooo the recipe was written in Mandarin....so I google translated it!!!
My kids devoured the whole cake in less than half hour in one sitting.
Thanks May Lau for the wonderful recipe.
|My son cutting the cake|
Here's the recipe as best I can translate to English
Cotton Cake (棉花蛋糕)
Recipe from May Lau.
60 g butter
80 g all purpose flour/cake flour
1 whole egg (grade B)
5 egg yolks (grade B)
80 ml fresh milk
1 teaspoon lemon juice
5 egg white (grade B)
95 g caster sugar
Sufficint amount of jam of your choice.
Line the bottom of a 8" x 8" baking pan. Grease the pan.
Preheat oven to 150 degree C. Place a tray (must be bigger than your baking pan) with 1/3 full of water in the oven.
Melt the butter in a medium bowl. Remove from heat and pour in sifted flour.
Mix till combine with a spoon or whisk.
Add in the whole egg and mix well. Initially the batter will fall apart. Continue to mix till combine.
Add in egg yolks one at a time and mix well.
Then pour in the milk, mix well
Finally, add in the lemon juice.
Set aside the batter.
In a clean bowl, beat the egg whites till frothy, then add the caster sugar gradually. Beat till soft peak form.
Gently fold the meringue into the egg yolk mixture. Pour the mixture into the baking pan and bake in water bath for 1 hour or till the cake is cooked.
Remove from the oven and immediately turn the cake on a wire rack. Remove the paper you used to line the cake. Cool completely.
Trim off the edges of the cake. Cut the cake into half, spread some jam and place the other half of cake on top, then cut into an inch slices.