Can I use regular flour instead of self-rising flour?

If you use regular flour, add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt to the flour before incorporating it into the batter.

How do I store the condensed milk sponge cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I add other flavorings to this cake?

Yes, you can add other flavorings such as lemon zest, orange zest, or almond extract to enhance the flavor of the cake.

What is the best way to prevent the cake from sticking to the mold?

Make sure to thoroughly butter and flour the mold before pouring in the batter. Alternatively, you can use parchment paper to line the bottom of the mold.

Can I use a different type of milk instead of condensed milk?

No, condensed milk is a key ingredient that provides sweetness and a unique texture to the cake. Substituting it with regular milk will alter the outcome of the recipe.

Condensed Milk Sponge Cake

Name: Condensed Milk Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Latin American
Ingredients: 2 can condensed milk; 4 eggs; 120 g self-rising flour; 50 g melted and cooled butter; 1 tsp vanilla essence

@cocinero44

Latin American Snack Dessert Sweet Treat Non-Vegetarian

Indulge in the delightful flavors of Bizcochuelo de Leche Condensada, a unique twist on the classic sponge cake recipe. This easy-to-make cake substitutes sugar with condensed milk, creating a soft and moist texture with a rich, sweet taste. Perfect as a base for fillings like dulce de leche or cream,...

Prep Time

15min

Cook Time

30min

Total Time

45min

How to make Condensed Milk Sponge Cake

Step 1
In a bowl, combine the condensed milk and eggs. Mix well after each addition.
Step 2
Add the melted and cooled butter and vanilla essence to the mixture.
Step 3
Sift the flour and gently fold it into the wet ingredients.
Step 4
Pour the batter into a buttered and floured mold.
Step 5
Bake in a preheated oven at 180°C for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Remove from the oven and let the cake cool completely before unmolding.

Nutrition (per serving)

Calories

138.8kcal (6.94%)

Protein

2.6g (5.3%)

Carbs

20.5g (7.45%)

Sugars

13.3g (26.64%)

Healthy Fat

1.8g

Unhealthy Fat

3.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the butter is cooled before adding it to the mixture to prevent cooking the eggs.
Sifting the flour ensures a light and airy texture.
Folding the flour gently prevents overmixing, resulting in a tender cake.

FAQS

Can I use regular flour instead of self-rising flour?
If you use regular flour, add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt to the flour before incorporating it into the batter.
How do I store the condensed milk sponge cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I add other flavorings to this cake?
Yes, you can add other flavorings such as lemon zest, orange zest, or almond extract to enhance the flavor of the cake.
What is the best way to prevent the cake from sticking to the mold?
Make sure to thoroughly butter and flour the mold before pouring in the batter. Alternatively, you can use parchment paper to line the bottom of the mold.
Can I use a different type of milk instead of condensed milk?
No, condensed milk is a key ingredient that provides sweetness and a unique texture to the cake. Substituting it with regular milk will alter the outcome of the recipe.

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@cocinero44

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