Epic Sponge Cake: Using Condensed Milk
How to make an awesome sponge cake using a can of condensed milk, quick, easy, and delicious. Step by step instructions from start to finish.
Ingredients
Method
- 200g / 7oz Plain/ all-purpose flour
- 380g / 14oz Can Condensed milk
- 155g / 5½oz Butter (melted)
- 3 Eggs (large)
- 15g / 1tbls Baking powder
- ¼tsp Salt (Omit: if using salted butter)
- 6mls / 1tsp Vanilla extract
- Pre heat your oven to 160°C / 320°F / Gas mark 3
- Grease and flour a 900g / 2lb loaf tin , (See loaf tin link below).
- Melt the butter: just until it becomes runny (I use the microwave).
- Add the eggs and the salt to a large bowl and whisk until light and airy, a hand-held electric mixer is ideal (see video).
- Add the full can of condensed milk and carry on beating.
- Add the melted butter, and the vanilla extract, beat those in too.
- Finally sift in the flour and baking powder and using a spatula gently fold it in until you have a smooth batter.
- Carefully pour the batter into your prepared loaf tin/pan, making sure you scrape it all out of the bowl.
- Give the tin a few taps on the bench to lift any of the larger air bubbles.
- Now get it into your pre-heated oven and bake for 45 minutes.
- Check it with a cocktail or kebab stick, if it comes out dry it’s done, if not bake for a further 5 minutes and try again.
- Place the tin on a wire rack and let it cool for at least 15 minutes before removing it from the tin.
- Now simply treat it like any other sponge cake.
- You can dust with icing/powdered sugar, or cover it with a flavoured frosting, or jam and coconut, or just in a bowl with lots of steaming hot vanilla custard.
- This cake is also ideal for the base of a fresh cream trifles.
- Enjoy.