Eggless Condensed Milk Cake

• Chill pre-boiled milk for until cooled to room temperature

Nutrition values are AI-estimated based on ingredients.

• 380g condensed milk
• ½ cup milk
• 100ml unsalted butter, melted
• 1 tsp vanilla essence
• 1 tbsp lemon juice
• 200g all purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Powdered sugar for dusting (optional)

1. 1Pour condensed milk, room temperature milk, melted unsalted butter, and vanilla essence into a stainless steel bowl.
2. 2Whisk the wet ingredients thoroughly until the mixture is smooth and light yellow, then add lemon juice and whisk it in.
3. 3In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt, then sieve the dry ingredients through a fine-mesh strainer.
4. 4Gradually add the sieved dry ingredients to the wet mixture and whisk gently in one direction until the batter is smooth, lump-free, and has a thick, pourable consistency.
5. 5Prepare a loaf cake tin by greasing it lightly and lining it with parchment paper on the bottom and sides, then pour the batter evenly into the tin.
6. 6Use a wooden skewer or toothpick to gently swirl through the batter to release any trapped air bubbles.
7. 7Preheat an OTG at 180°C for 10 minutes.
8. 8Place the cake tin on the lower rack of the preheated oven and bake at 170°C for 40 minutes with both heating rods on, checking for doneness with a toothpick.
9. 9After baking, remove the hot cake from the oven and immediately cover it with a clean kitchen towel to retain moisture.
10. 10Once completely cooled, carefully demould the cake from the tin, peel off the parchment paper, and optionally dust with powdered sugar before slicing and serving.

These instructions are our analysis of the original video. Watch on YouTube →