Servings: 8 people
Calories: 150kcal
Cost: $5
Equipment
- Electric mixer or whisk
- Spatula
- Baking mold
- Oven
- Measuring cups and spoons
Ingredients
- 4 egg whites
- 4 egg yolks
- 1 can condensed milk
- 2 cups corn starch
Instructions
- Separate the egg whites from the yolks and place the whites in a clean bowl.
- Beat the egg whites until they form stiff peaks.
- In another bowl, mix the egg yolks, condensed milk, and corn starch until smooth and creamy.
- Gently fold the beaten egg whites into the base mixture using a spatula.
- Pour the batter into a greased mold and smooth the top.
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
- Insert a toothpick into the center; if clean, let it cool completely before unmolding.
Notes
Sift the corn starch before adding it to the mixture for a smoother batter. For variations, you can add vanilla extract, dust with powdered sugar, or serve with fresh berries or whipped cream. Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. For longer storage, freeze individual slices. Always check for spoilage before consumption.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 70mg | Sugar: 10g | Vitamin A: 5IU | Calcium: 2mg | Iron: 2mg
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