Servings: 8–10 servings
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
- 4 egg whites
- 4 egg yolks
- 1 can of condensed milk
- 2 cups cornstarch
Instructions
-
Whip the egg whites
Using a mixer, beat the egg whites until stiff peaks form and they have doubled in volume. Set aside. -
Make the cream base
In the same bowl, beat the egg yolks, condensed milk, and cornstarch together until smooth and creamy. -
Fold in the egg whites
Gently fold the whipped egg whites into the creamy mixture using a spatula, making sure to incorporate everything without deflating the egg whites. Use gentle bottom-up movements. -
Prepare the baking pan
Grease a cake pan and dust it lightly with cornstarch to prevent sticking. -
Pour the batter
Pour the batter into the prepared pan, smoothing the top evenly. -
Bake
Place the pan in a preheated oven at 180°C (350°F) and bake for 20–25 minutes, or until the top is lightly golden. -
Check doneness
Perform the toothpick test: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. -
Cool & serve
Let the cake cool slightly before serving. Enjoy this light, airy, and sweet family favorite!
Additional Notes
- Fluffiness Tip: Make sure the egg whites are beaten to stiff peaks for the fluffiest texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Variations
- Fruit Topping: Add fresh fruit like berries or sliced mango for a colorful, refreshing twist.
- Chocolate Drizzle: Drizzle melted chocolate over the cake for an indulgent finish.
- Vegan Version: Use egg replacer and dairy-free condensed milk for a plant-based alternative.
Nutritional Information (Approx. per serving)
- Calories: 180 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 6g
