Yield: One 8" Square Pan Cake
Ingredients
105 g Unsalted Butter
90 g Milk
105 g Condensed milk
9 Egg Yolks
7.5 g Vanilla Extract
1.5 g Salt
150 g Cake Flour
9 Egg Whites
150 g White Sugar
Instructions
Melt the unsalted butter, milk and condensed milk in a bowl, by placing it over a pot of boiled water.
Once melted, remove the bowl from the pot and sift flour into the melted mixture, whisking until well combined.
Add the egg yolk, salt and vanilla extract and mix until well combined.
Strain the egg yolk mixture through a sieve to remove any lumps present.
Place a cling wrap over the egg yolk mixture and keep warm at 50 °C by placing the bowl over a pot of warm water.
Using a whisk attachment, whip the egg whites and, when large bubbles arise, gradually add the sugar in two stages, whipping the meringue till soft peaks form.
Remove egg yolk mixture from the pot of warm water and add the meringue in three stages. For the first stage, mix the meringue into the egg yolk mixture to loosen up the texture. After which, fold the remaining meringue in slowly and carefully.
Pour the batter into a lined 8" square pan and run a chopstick along the sides of the tin and zigzag through the batter to release any large air bubbles.
Bake in a boiling water bath at 150 °C for 40 min, and later at 130 °C for another 25 min.
Adapted from: Cooking tree 쿠킹트리
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