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1
Pre heat your oven to 160°C / 320°F / Gas mark 3
2
Grease and flour a 900g / 2lb loaf tin , (See loaf tin link below).
3
Melt the butter: just until it becomes runny (I use the microwave).
4
Add the eggs and the salt to a large bowl and whisk until light and airy, a hand-held electric mixer is ideal (see video).
5
Add the full can of condensed milk and carry on beating.
6
Add the melted butter, and the vanilla extract, beat those in too.
7
Finally sift in the flour and baking powder and using a spatula gently fold it in until you have a smooth batter.
8
Carefully pour the batter into your prepared loaf tin/pan, making sure you scrape it all out of the bowl.
9
Give the tin a few taps on the bench to lift any of the larger air bubbles.
10
Now get it into your pre-heated oven and bake for 45 minutes.
11
Check it with a cocktail or kebab stick, if it comes out dry it’s done, if not bake for a further 5 minutes and try again.
12
Place the tin on a wire rack and let it cool for at least 15 minutes before removing it from the tin.
13
Now simply treat it like any other sponge cake.
14
You can dust with icing/powdered sugar, or cover it with a flavoured frosting, or jam and coconut, or just in a bowl with lots of steaming hot vanilla custard.
15
This cake is also ideal for the base of a fresh cream trifles.
16
Enjoy.
Method
Ingredients
200g / 7oz Plain/ all-purpose flour
380g / 14oz Can Condensed milk
155g / 5½oz Butter (melted)
3 Eggs (large)
15g / 1tbls Baking powder
¼tsp Salt (Omit: if using salted butter)
6mls / 1tsp Vanilla extract
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2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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