We're flooded in for the second time in six weeks, my son's school has closed, he's bouncing off the walls and I'm just feeling a wee bit stressed. So what better way to relieve that stress than to indulge in sweet, glorious cake? 🍰😋
I have a can of condensed milk sitting in the pantry. I normally stockpile those for when I have a sudden urge to make chocolate rum/whiskey balls but today... today I thought it could make for an interesting ingredient in cake. Aaaaaand Google soon informed me that I wasn't thinking uniquely and that condensed milk is often used in cakes!
So I scoured a few recipes, was shocked that many seemed to be lacking key ingredients (like vanilla, and some didn't have sugar?) and decided to mix and match a bunch of recipes and hope that it succeeded.
🍭 Ingredients!
- 1 1/2 cups of self raising flour
- 1 teaspoon of baking soda
- 1/2 cup of brown sugar, packed
- pinch of salt
- 2 teaspoons of vanilla essence
- 4 eggs, room temperature
- 1 can of sweetened condensed milk
- 120g of butter, melted
- a splash of full cream milk
Preheat your oven to 160 degrees Celsius.
Place your dry ingredients -- flour, sugar, baking soda, salt pinch -- into a large bowl and combine thoroughly.
Add your wet ingredients -- vanilla, eggs, condensed milk, melted butter -- and combine well.
The splash of milk I've included in this ingredients list is for if you feel your batter could use some extra moisture. I've added just one splash -- so roughly, maybe, a large tablespoon? I measure with love.
Pour batter into your pre-prepared cake tin. Or in my case, disposable baking tray.
Bake time depends on the size of your baking instrument. In my case, with my baking tray, cooking time was around 40 minutes. But if you're using something smaller but deeper for example, an hour might be required.
As always with cakes, you can check the cake's springiness for doneness and also the Ye Olde Toothpick Trick.
Ta-da!! All cooked and ready, now it's time for the cake to cool.
Once cooled, you can decorate your cake how you please. Maybe a light butterfrosting, or just icing sugar, or heapings of whipped cream... custard! It's up to you.
I decorated mine with some icing sugar, and, after the photos, served with custard.
Nom nom nom.
In my opinion, it turned out perfectly even with my mixing-and-matching of various recipes. It's moist, dense but not heavy, and most importantly of all -- it's yummy.
I actually think this'll become my new recipe for when I'm making cakes for trifle... this almost seems perfect for it. Like it could absorb all the things really well. 😊
Yes, I make a lot of cakes.
Until next time! 😊🍰
All photos in this post are courtesy of me, 