Condensed Milk Cake
User Reviews
4.7
14 reviews
Excellent
Condensed Milk Cake
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Condensed Milk Cake with only five ingredients! A super-easy "stir and bake" cake has a dense yet light texture and delicious vanilla flavour
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Ingredients
Condensed Milk Cake
- 400 g sweetened condensed milk I used Carnation
- 4 egg large
- ½ tbsp vanilla bean paste or 1 tsp vanilla extract
- 80 g butter melted and slightly cooled, unsalted
- 170 g self-raising flour or see notes
Toppings (optional)
- icing sugar (powdered sugar)
- fresh berries
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a deep 8 inch cake tin.
- Mix the condensed milk, eggs, vanilla and melted butter together in a bowl.
- Sift the flour in and stir to combine. The batter will be quite thin.
- Pour into a greased and lined 8 inch cake tin. Tap gently on the counter once or twice to release the tiny bubbles in the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the cake onto a wire rack to cool. Dust with icing sugar, slice and serve.
Notes
- RECIPE TIPS
- Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
- This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
- If you don't have self raising flour then use all purpose flour plus one teaspoon baking powder.
- The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
- SERVING SUGGESTIONS
- Serve toasted with butter for a cake breakfast that's hard to beat!
- Top with fresh berries and serve with whipped cream.
- Slice the cake in half, add jam and turn it into a Victoria sponge
- Leftovers can be used to make a trifle or even a tiramisu style dessert!
- Do not use a loose-bottomed or springform cake tin for this cake. The batter is quite thin and it may leak.
- This cake is not overly sweet. If you prefer a sweeter cake then brush with simple syrup or add a glaze.
- If you don't have self raising flour then use all purpose flour plus one teaspoon baking powder.
- The cake will keep for a few days in a cake container at room temperature but it is best eaten within a couple of days.
- Serve toasted with butter for a cake breakfast that's hard to beat!
- Top with fresh berries and serve with whipped cream.
- Slice the cake in half, add jam and turn it into a Victoria sponge
- Leftovers can be used to make a trifle or even a tiramisu style dessert!
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Sodium
64mg
(3%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
201IU
(4%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 64mg | 3% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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