Ida was telling me this condensed milk pound cake is really good and how much she like it so despite baking a marble pound cake just last weekend from my newly purchase recipe book that is solely on Pound Cake, I went ahead and grab a can of condensed milk for this. I will post the marble cake recipe later as I don’t have the recipe on hand, that one has the additional of fresh milk inside.
However I overlook at the procedure, I assume that it’s the normal creaming -> eggs -> flour process but this recipe actually call to add in the eggs last so I’m not sure if there is any difference. I will sure give this recipe another try with the stated procedure. So back to this condensed milk pound cake, the batter is beautifully smooth even after adding the cake flour but I thought the condensed milk scent is fairly strong.
Instead of using a normal pound cake tin which I thought mine is a little big and always end up with a short cake yet at the same time I wasn’t prepare to increase the proportion so I brought out some new silicone moulds that I bought during my recent trip. I got them in 2 shapes – rectangular and square, I was attracted by the ridges around 🙂 I put the batter in 10 small silicone moulds and bake for a good 35 mins.
The cake texture is fine and dense, but despite following Ida’s portion of reducing the sugar by 10g from the original recipe, I still find it a little too sweet and the condensed milk taste is definitely noticeable so if you are a fan of condensed milk, then this is a must try recipe. For my next trial, I could probably try 80% condensed milk and 20% milk with the same amount of sugar, using the “right” procedure. Hm .. sound like a chemist in a lab?
What you need
120gm good quality butter
1/4 tsp salt
1/2 cup condensed milk
1 1/2 tsp vanilla bean paste/extract
120gm cake flour
3/4 tsp baking powder
2 large eggs
What to do
1. Sift cake flour, baking powder and salt together. Set aside.
2. Cream butter and sugar together till light and fluffy.
3. Add in vanilla paste and cream well.
4. Pour in condensed milk and cream till well combined.
5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
6. Add in eggs one at a time. Make sure it’s well mixed and smooth.
7. Bake at 175 degrees for 1 hour.
Recipe originated from Pichet Ong’s The Sweet Spot, shared by Anne