棉花蛋糕

今天懒懒的，一个人逛街，一走就是5个小时。
孩子都快放学了。想想还是回家把东西放好再出来载他们吧。
肚子饿扁了；很想吃蛋糕。
于是就做个简单但超级无敌的日本棉花蛋糕。
这蛋糕很像轻乳酪蛋糕，只是没有加乳酪。
软绵绵的很好吃。如果你很喜欢轻乳酪蛋糕，那你肯定喜欢这棉花蛋糕。
口感一样但本钱很少。

材料：

• 30克 牛油
• 40克 低粉
• 40克 淡奶
• 3个 蛋黄
• 3个 蛋白
• 40克 细纱糖

做法：

1. 溶化牛油，乘热加入过筛了的面粉。
2. 轻轻打散蛋黄，慢慢加入淡奶搅拌均匀。
3. 把（2）的蛋黄，淡奶分次加入牛油面糊中拌匀。
4. 蛋白打至起泡，加入糖，继续打至涩性发泡即可。
5. 分次和蛋黄面糊混合均匀。
6. 倒入3个2x5寸锡纸模内，轻摔一下，震掉大气泡。
7. 预热烤箱170度，隔水烤8分钟后，温度调至150度，再烤20分钟。
8. 出炉后倒扣放凉，脱模切片。

Ingredients:

• 30g butter, 40g low protein flour, 40g evaporated milk, 3 egg yolks, 3 egg whites,  40g fine sugar

Method:

1. melt butter and add in flour while still warm.
2. whisk egg yolks and slowly add in evaporated milk, mix well.
3. mixed (2) in (1).
4. Beat egg whites with an electric mixer until bubbles form. After mixing well, add the sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until soft peak form. 
5. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. 
6. Pour batter into 3 aluminium baking trays (2cm x 5cm).
7. Bake cakes into preheated oven 170C for about 8 mins. After baking the first 8 minutes, change to 150C and continue baking for additional 20 mins until cooked through. A needle comes out clean when inserted in the middle. 
8. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.