Condensed milk is an ingredient we don’t often use in traditional Argentine baking. We usually only think of it when preparing flan or some other specific sweet dish. However, condensed milk is a versatile ingredient that allows us to create a wide variety of recipes and can even replace sugar...
Ingredients
For the cake
condensed milk1can
self-rising flour250g
butter100g
eggs3
orange juice100mL
salt1pinch- orange zest1dash
For the glaze
powdered sugar1cup
hot water1tbsp- orange juice1tbsp
Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
4.4g (8.76%)
Carbs
40.0g (14.55%)
Sugars
28.8g (57.5%)
Healthy Fat
5.0g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
How to make Condensed Milk Pound Cake
For the cake
- Step 1
Beat the condensed milk with the softened butter and add the egg yolks one at a time, beating well after adding each one.
- Step 2
Beat the egg whites to stiff peaks with a pinch of salt to give them more body. Set aside.
- Step 3
Add the self-rising flour to the first mixture, alternating with the orange juice, finishing with flour as the last ingredient.
- Step 4
Add the orange zest, and finally fold in the beaten egg whites gently with smooth, enveloping movements.
- Step 5
Pour the batter into a savarin mold (ring-shaped mold) previously greased with butter and dusted with a bit of flour.
- Step 6
Bake for about 45 minutes in a preheated oven at 170°C (340°F).
For the glaze
- Step 1
Beat the powdered sugar with the hot water and orange juice until achieving a smooth, homogeneous mixture.
Nutrition (per serving)
Nutrition (per serving)
Calories
305.0kcal (15.25%)
Protein
4.4g (8.76%)
Carbs
40.0g (14.55%)
Sugars
28.8g (57.5%)
Healthy Fat
5.0g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened to make it easier to mix with the condensed milk.
Fold the egg whites gently to maintain the airiness of the batter.
Use freshly squeezed orange juice for the best flavor.
Let the cake cool completely before applying the glaze to prevent it from melting.
FAQS
Can I use regular flour instead of self-rising flour?
Yes, you can use regular flour, but you will need to add 1 1/2 tsp of baking powder and 1/4 tsp of salt for every cup of flour.
Can I substitute the orange juice with another liquid?
Yes, you can use lemon juice, milk, or even water, but it will alter the flavor profile of the cake.
What type of mold should I use?
A savarin mold (ring-shaped mold) is recommended, but you can use a regular loaf or bundt pan as well.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I store the cake for later?
Yes, store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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