My great-grandmother taught me how to make this cotton cake of condensed milk, without wheat flour.

Beat the snow blanks at the drummer until they are firm and double in volume. Book.
In the same bowl, beat the egg yolks, condensed milk and cornstarch until a light and homogeneous cream is obtained.
Add the cream-mounted whites by gently stirring with a spatula from bottom to top.
Pour the dough into a greasy and sprinkled with cornstarch.
Cook in an oven preheated to 180oC for about 20 to 25 minutes, or until slightly golden.
Do the toothpick test: if it comes out clean, the cake is ready.
Advice

Add vanilla essence for a special touch.
Filter the egg yolks to avoid the strong egg smell.
As it does not contain yeast, mix the whites gently to keep the air in the dough.
Serve with berries, ice cream or whipped cream for an even more delicious version.