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Friday, October 1, 2010

Condensed milk cake

My dad never likes the senior citizens giveaways, especially those with condensed milk. He is a health nut and rejects anything with sugar. I am the unhappy recipient of the rejected gifts, simply because I have no idea what to do with them. After all, there is so much condensed milk one can put in the morning coffee.

So when I saw bakingfiend's ( at blogspot )condensed milk pound cake, I figure this is one way to use up the milk. Interestingly enough, the cake does not have the milky smell one associates with condensed milk. The texture is also reminiscent of Sara Lee's cake.

As to the additional corn flour, it is meant to soak up whatever moisture ( 17 %) that hides in the butter. In turn, it reduces the presence of gluten and hopefully makes for a more crumbly cake. On reflection, maybe it was unncessary because the cake was a little on the dry side.

Despite the proportion of butter to cake flour, the cake is not obviously buttery or oily. Another reason to try again and finish off the other half can of condensed milk!

Adapted from bakingfiend's recipe.

100g good quality butter, softened
45g caster sugar
1/4 tsp sea salt
1/2 cup  condensed milk
1 1/2 tsp vanilla essence
120g cake flour
1/2 tsp baking powder
2 eggs, room temperature
1/4 teaspoon corn flour

Method :
Preheat oven to 180 C. Oil 2 small trays.

Sift cake flour, corn flour, baking powder. Set aside. ( corn flour optional )
Cream butter and sugar until light and fluffy.
Add salt, vanilla, condensed milk, creaming each component one at  a time.
Add  flour gradually, mixing at low speed. Do not overmix.
Finally add eggs one at a time. 

Divide and transfer mix to trays. Bake both trays at once for 35 minutes.
Cool over a rack before serving.

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