Cotton Biscuit Cake

This cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. The flavour and texture of this sponge is truly amazing, that it does not really need lots of frosting.

5.7 oz all-purpose flour, unbleached (90 g)
6.4 oz sugar (90 g)
3.2 oz butter (90 g)
3 oz milk (90 mL)
5 yolks
5 whites
1 egg
pinch sea salt
water, boiled to 175°F (80°С)

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

Pour milk into a small bowl, add butter and melt in the microwave and stir.

Transfer the yolks (5 pieces) and the egg (1 piece) to a large bowl.

While stirring the yolks and egg, add the milk and butter mixture in a small stream. Stir until smooth then add a pinch of salt and stir.

Add sifted flour and mix thoroughly until smooth then whisk the egg whites in a mixer then add sugar (90 g) in three portions.

Beat the whites until soft peaks then add the beaten egg whites to the dough in three equal portions and stir until smooth.

Line the bottom and sides of the mold with parchment then place the dish in a deep baking sheet and pour hot water in the baking sheet.

Bake the sponge cake for about 60 minutes.