Japanese Cotton Sponge Cake

 This cake is very nice to eat. Moist and soft in texture.

Ingredients:-

(A)  60g      Butter

(B)  80g      Flour

(C)  80ml   Evaporated milk

(D)  1          Egg

        5         Egg Yolks

(E)  5          Egg White 

       120g   Sugar
                    Pinch of salt


Method:-

1. Cook (A) till melted than add (B) and mix all well blended.
2. Add (C) and mix till well combined.
3. Add (D) and mix till well blended.
4. Whip egg whites from (E) till foamy.  Add sugar and salt and continue to whip till stiff.
5. Mix the egg white batter with the egg yolks batter till well incorporated.
6. Pour into fully lined swiss roll pan.
7. Bake at 170c on the middle shelf for 25 mins.
8. Unmould it immediately when it is baked.
9. When cold, cut 2 horizontal layers and sandwich together with blueberry jam, serve.