This is a condense milk eggless sponge cake recipe that I found on the internet. I was trying to get a recipe for a Victorian sponge cake and this recipe popped up.
I was under the impression that using condense milk in a cake would make it extremely tooth ache sweet, but it wasn’t at all. If you didn’t know that there was condense milk in the cake you would never know at all.
Also the cake browned very quickly and as Yolanda Gumpp would say the cake caramelized on the top.
The only part I found difficult and you can see from the picture is the icing part. This was the first time I tried to whip fresh cream and the recipe said peaks, I am not sure what I was expecting but I beat that cream till it started to separate and become clumpy like butter.
Thank goodness it was just family I was serving it to so they ate it without saying that the icing tasted like butter 🙂
You will need 1 x round 20cm cake pan.
This recipe makes one round cake
- 2 ½ x cups cake flour.
- 2 x tsp baking powder.
- 1 x tsp baking powder
- ¼ x tsp salt.
- 2 x tbsp. sugar.
- 1 x can Clover condense milk.
- 1 x cup tap water.
- 2 x tbsp. white wine vinegar.
- 2 x tbsp. vanilla essence.
- ½ x cup melted margarine.
- In a bowl, sift cake cake flour, baking powder, baking soda and salt together.
- Add the sugar and stir.
- In the center of the cake, make a well.
- Add the condense milk, water, vanilla essence, vinegar and margarine.
- Using a whisk, whisk the mixture till everything is well combined and there are no lumps.
- Pour the batter into the greased round cake tin.
- Bake in a preheated oven at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.
- Allow to cool for 10 minutes in the cake pan before turning out onto a cooling rack.
- Once completely cool, ice to your hearts content.