Instructions:
First, beat the egg whites in a mixer until they become firm and double in volume. Then, set them aside.
Next, in the same bowl, beat the egg yolks, condensed milk, and cornstarch until you get a light and smooth cream. After that, gently fold the beaten egg whites into the mixture, using a spatula and making upward movements to keep the batter airy.
Then, pour the batter into a greased and cornstarch-dusted baking dish. Afterward, place it in a preheated oven at 356 °F (180 °C) and bake for approximately 20 to 25 minutes, or until the surface turns lightly golden. To check if it is done, insert a toothpick into the cake—if it comes out clean, it’s ready.
Tips:
- Add vanilla extract for a special touch.
- Strain the egg yolks to avoid a strong egg smell.
- Since this recipe doesn’t use baking powder, mix the egg whites carefully to maintain the batter’s lightness.
- Serve with red berries, ice cream, or whipped cream for an even more delightful version.
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