Milk Cake with Condensed Milk
A delightful milk cake with condensed milk, combining the richness of a pound cake with the lightness of a sponge cake. This easy-to-make dessert is moist, flavorful, and perfect for any occasion.
Equipment
- 8-inch round cake tin
- Electric mixer or manual whisk
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Cake tester or toothpick
- Kitchen scale (optional for precise measurements)
Ingredients
- Unsalted Butter: 113g softened to room temperature
- Sweetened Condensed Milk: 160ml
- Plain Flour: 180g
- Baking Powder: 1.5 tsp
- Whole Milk: 180ml
- Vanilla Essence: 2 tsp
Instructions
- Preheat oven to 180°C (350°F). Line an 8-inch round cake tin with parchment paper.
- In a mixing bowl, sift together plain flour and baking powder. Set aside.
- Using an electric mixer or whisk, cream the softened butter and condensed milk until light and fluffy.
- Gradually add eggs, one at a time, mixing well after each addition.
- Gently fold in the dry ingredients in batches, alternating with whole milk and vanilla essence.
- Mix until just combined to avoid overworking the batter.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Serve as is, or top with whipped cream and fresh fruit.