Monday, August 10, 2009
The inspiration behind my baking this cake is Y of Lemonpi. She mentioned on Twitter, sometime back, that she had managed to locate her recipe for a condensed milk cake. I don't use condensed milk very much because I find that it lends too much sweetness to a lot of recipes, yet the thought of condensed milk in a cake caught my fancy. It also seemed the perhaps this meant that I could bake this cake without eggs.
When I asked, Y told me her recipe had both eggs and condensed milk. When I went on a net search I was surprised to find that using condensed milk in a cake wasn't as big a deal as I thought it was. Apparently, lots of people have been doing it for ages! I guess I was tone of the few to whom this was news!
Most of the cakes I saw did seem to use both condensed milk and eggs. Some more searching led me to a condensed milk cake recipe (without eggs) at this discussion forum on Cake Central. I reduced the butter from 1 cup to 3/4 cup (because that's all the butter I had on hand that day) and it didn't seem to make a visible difference in the cake, texture-wise or taste-wise.
My condensed milk cake was soft and spongy yet firm. I think this cake would be great if you wished to cut it in half (horizontally) to sandwich it with jam, or some such filling.
So if you like condensed milk, cake that has no eggs and is very easy to put together then this is the cake for you. Despite my reservations, I did not find this cake too sweet. I usually prefer my "everyday" cakes unadorned, but you may cover the cake with a powdered sugar, a sugar glaze or ganache.
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (400gm) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
3/4 cup melted butter (salted; if using unsalted butter, add 1/4 tsp salt)
Sift together the all purpose flour, baking powder, the baking soda and salt (if using) into a large bowl. In another bowl, mix together the condensed milk, orange juice, melted butter and vanilla extract till well blended.
Make a well in the centre of the flour and pour the blended wet ingredients. Mix well, using a spoon or a whisk (do not whisk the batter).
Pour the batter into a well greased and floured 9" cake tin or a bundt pan.
Bake at 180C for about 30 to 40 minutes or till a skewer inserted into the cake comes out clean. Cool the cake in the pan for about 15 minutes, remove from the pan and cool on a rack.
Serve with coffee or tea.