Japanese Cotton Sponge Cake

My ex-col/si-fu Yus asked for the recipe of this cake. She might be kidding cos she is a good baker and good cook. I used to call her si-fu whenever i need her advice on baking trick. I was happy also cos she asked for recipe woh..hehehe..

Ingredients:

60g Butter, melted
80g Plain Flour
80ml Evaporated Milk (I used fresh milk)
1 Egg
5 Egg Yolks
5 Egg Whites
120g Sugar
Pinch of Salt


How to do it:

Add butter and flour together.
Mix till well blended.
Add milk and mix till will combined.
Add the 1 egg and 5 egg yolks till will blended.
In a separate bowl, whisk egg whites till foamy.
Add in sugar and salt and whisk till stiff (takes about 20 minutes)
Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.
Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper.

Bake at 170C on the middle rack for 25 minutes.

Remove the mould immediately when it baked. Set aside to cool.


Note:
When whisking egg white, make sure your tools, bowls are clean and dry. Egg white MUST NOT contain a single drop of egg yolk. If not under these said conditions, your egg white will not peak.