Its Friday and I am quite exhausted. The past few weeks have been a whirlwind at work and I haven’t been able to do things outside of it as much as I’d have liked to. But let’s talk about some condensed milk goodness and work on the stress, shall we?
I can’t begin to talk about how much I love condensed milk. When I was small, I used to add it to toast, dip plain vanilla cake in it, top my cupcakes with it, have it with roti, dosa, you name it! Even now, I almost always have a tin of condensed milk in the pantry, ready to get added to anything that takes my fancy.
That’s a lot of talk for a tired girl so on to the recipe now. This condensed milk pound cake clearly won over a fool-proof one banana-banana bread I made recently, in this poll, so on to the recipe, one step at a time.
Let’s the flour first. 1 1/3 cup all purpose flour or maida.
Add that into a sieve with 3/4 tsp baking powder.
Bring together the sieved flour from all four corners of the paper. Yes, that’s the paper we get every morning. TH and I can totally read Mandarin (not!).
Next, we need 1 cup powdered sugar. I used brown sugar but white will work just fine. Add this to a bowl.
Top this off with 1 cup soft butter. I slightly melted it because I forgot to keep it out before baking but butter at room temperature is what we need here.
Beat the butter-sugar mixture well using an electric beater for 2 mins until fluffy. If using hand, beat well for about 5 mins.
Open the milkmaid can. Lick off the excess on your fingers, smell it, lick some more. Come on, I insist.
Add the whisked butter-sugar-condensed milk mixture to the flour mixture with one pinch salt. Mix until just combined.
Top it off with the whisked egg. Combine gently without beating.
All set to go into the oven. Bake in a preheated oven at 180C for about 30 mins until a toothpick inserted into the center comes out clean.
Ok, now the story of my cake. I forgot to set my oven temp to 180C so the cake baked in a really hot 220C oven for 30 mins and the sides started burning while the center was still fudgy. I had to take it out at that time so the cake wasn’t as soft as it can be.
Still, this was one good cake, have to say!
Here’s the recipe, all in one place.
Condensed Milk Pound CakeRecipe adapted from here.Makes an 8″ square cake or one standard sized loafWhat I Used:1 1/3 cups all purpose flour or maida1 cup sweetened condensed milk1 scant cup powdered sugar (I used a little over 3/4 cup)1 cup unsalted butter at room temperature2 eggs3/4 tsp baking powder1 tsp vanilla essense1 pinch saltHow I Made It:1. Sieve the flour and baking powder until well combined. You can also whisk it well in a bowl until combined, if you don’t have a sieve.2. Beat butter and sugar together until soft and fluffy – 5 mins by hand, 2 mins by electric beater. Then add the condensed milk and repeat for the same time, until well combined.3. Whisk eggs in a bowl for 2 mins with a fork and set aside.4. Add the flour to the butter-sugar-condensed milk mixture and mix until just combined without beating too hard.5. Add the eggs, vanilla essence and salt and combine well again.6. Transfer to a greased cake tin or loaf pan and bake in a pre-heated oven at 180C/325F for 30-35 mins. Insert a toothpick at the center to test if the cake is done.7. Cool, slice and serve.
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