Condensed Milk Cake

 

Ingredients

• ▢125 g butter softened to room temperature
• ▢395 g can sweetened condensed milk full-fat
• ▢3 eggs room temperature
• ▢225 g (1 ½ cups) self-raising flour

Instructions

• Preheat the oven to 160 degrees Celsius (fan-forced).

  Grease and line the base and sides of a 20cm round cake tin with baking paper.
• Using beaters or a stand-mixer, beat the butter for 2 minutes until smooth, pale and creamy. Scrape down the sides of the bowl.
• Add the sweetened condensed milk and beat until combined.
• Add the eggs one at a time, beating between each addition.
• Sift over the self-raising flour and fold through with a spatula until combined.
• Pour the cake batter into the prepared tin and cook for 40 minutes or until a skewer inserted into the centre comes out clean.

  Allow to cool for 10 minutes in the tin before turning out onto a wire rack.

Notes

RECIPE NOTES & TIPS

• Use room temperature ingredients - This ensures an even batter and a better texture.
• Don't overmix - Once you add the flour, fold gently to keep the cake light and fluffy.
• Check for doneness - Every oven is different, so check with a skewer at the 35-minute mark to avoid overbaking.
• Want extra flavour? - Add a teaspoon of vanilla extract or a pinch of salt to balance the sweetness.
• This cake keeps beautifully for 3-4 days in an airtight container at room temperature. If you'd like to store it longer, it also freezes well for up to 3 months-just wrap slices (or the whole cake) in cling film and pop in a freezer-safe bag.

NOTE:  I found my cake only needed 25 minutes in the oven.

https://bakeplaysmile.com/condensed-milk-cake/?utm_campaign=grocerslist&utm_medium=IG_comment&utm_source=grocerslist#recipe