I saw this particular cake making its round among the food bloggers. This cake reminds me of a cake I used to bake many years ago which used condensed milk too. We always have condensed milk in the fridge as my mother used it to make our hot drink like Milo (hot chocolate) and coffee. I stop making it as I don’t buy condensed here as we don’t use it in our hot drink. Here is the recipe I used for many years and it always turn out great. This cake was perfect in every way. The crust was perfectly brown and sweet. The crumb was fine. The cake had a great fragrant of the condensed milk. I added some swirl to this plain cake to make it look a bit more interesting.
2 sticks/1 cup/226 grm of butter
100 gram of sugar
½ cup condensed milk
250 grams flour
1 tsp of baking powder
1 tsp vanilla
½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
Note: For the chocolate swirl, take 4 tablespoon of the batter and mix it with 2 tbsp of dark coco powder. Put some white. batter to the baking pan, add in the chocolate batter and top it up with the balance of the white batter. Take a knife and make a few swirls to the batter.