Condensed Milk Cake is a delightful dessert that combines the rich sweetness of condensed milk with a light and fluffy cake texture. It’s easy to make and perfect for any occasion. Let’s dive into the recipe and all the details you need to make this delicious treat.
Ingredients:
- 200g (7.05 oz) sweetened condensed milk
- 100g (3.5 oz) all-purpose flour
- 1 tsp baking powder
- 100g (3.5 oz) unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease and flour a loaf pan or line it with parchment paper. This will ensure that your cake doesn’t stick to the pan and comes out easily once baked.
2. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the flour and mix the baking powder evenly, which is essential for the cake’s rise and texture. Set this mixture aside for later.
3. Mix Wet Ingredients: In a large bowl, beat the eggs until they are light and frothy. This can be done using a hand mixer or a whisk. The goal is to incorporate air into the eggs, which will help make the cake light and fluffy. Add the melted butter, condensed milk, and vanilla extract to the beaten eggs. Mix well until all the ingredients are fully incorporated and the mixture is smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. It’s important not to overmix at this stage, as overmixing can lead to a dense cake. Mix until you no longer see dry flour, and the batter is smooth and uniform.
5. Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This helps to ensure even baking and a nice, flat top on your cake.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven and the exact size of your pan, so keep an eye on the cake as it nears the end of the baking time.
7. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake in the pan helps it to set and makes it easier to remove without breaking. Once the cake has cooled slightly, turn it out onto a wire rack to cool completely before slicing.
Tips and Variations:
- Flavor Variations: You can add a teaspoon of lemon or orange zest to the batter for a citrusy twist. The fresh zest will add a wonderful aroma and a slight tang that complements the sweetness of the condensed milk. Alternatively, you can add a handful of chocolate chips or nuts for extra texture and flavor.
- Serving Suggestions: This cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel or chocolate sauce. Fresh berries or a dusting of powdered sugar also make great toppings.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. To keep the cake moist, wrap it tightly in plastic wrap before storing.
FAQs:
Q: Can I use sweetened condensed milk instead of regular condensed milk? A: This recipe specifically uses sweetened condensed milk. Regular condensed milk does not contain sugar, so it won’t provide the same sweetness and texture that sweetened condensed milk does.
Q: Can I use a different type of flour? A: All-purpose flour works best for this recipe, but you can experiment with cake flour for a finer texture. If you use cake flour, you may need to adjust the amount slightly since it is lighter and more finely milled than all-purpose flour.
Q: How do I know when the cake is done? A: The cake is done when a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch. If the cake is browning too quickly but not fully baked inside, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking.
Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 2 months. Thaw at room temperature before serving. Freezing in individual slices makes it easy to thaw and enjoy as needed.
Q: Can I use margarine instead of butter? A: Butter provides the best flavor, but margarine can be used as a substitute. Ensure it’s melted and measure the same amount. Keep in mind that the flavor and texture may vary slightly.
Condensed Milk Cake is a simple yet decadent dessert that will win over anyone with a sweet tooth. The condensed milk gives it a rich, moist texture that pairs beautifully with the light and airy cake. Whether you’re baking for a special occasion or just for a treat at home, this recipe is sure to impress. Enjoy experimenting with different flavors and toppings to make this cake your own. Happy baking!
