baking fiends unite!

Sunday, April 26, 2009

Condensed milk pound cake


Heard so many rave reviews about this recipe. And some even mentioned that it is comparable to Sara Lee cakes, which is my favourite! I just had to try this.. and here it is!

Verdict : this is definately a good recipe! I even had the confidence to double the recipe even tho' I had not tried baking it before. Look how fine the texture is, and the sweetness is just right!
I extracted this recipe from Rei. Thanks gal, for posting it.
What you need
  • 120gm good quality butter
  • 45gm sugar
  • 1/4 tsp salt
  • 1/2 cup (152gm) condensed milk
  • 1 1/2 tsp vanilla paste
  • 120gm cake flour
  • 3/4 tsp baking powder
  • 2 large eggs
What to do
  • Sift cake flour and baking powder tog. Set aside.
  • Cream butter and sugar tog till light and fluffy.
  • Add in salt and vanilla paste and cream well.
  • Pour in condensed milk and cream till well combined.
  • Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
  • Add in eggs one at a time. Make sure it's well mixed and smooth.
  • Bake at 175 degrees for 1 hour.

Labels: ,

posted by Baking Fiend at 8:21 PM

26 Comments:

  • Wow! The pound cake texture look good! Will want to give it a try :)

    By Anonymous Elyn, at 9:40 PM, April 26, 2009  

  • I wanted to try a condense milk cake recipe too but too lazy to start. I already have the condense milk ready in my pantry, I really want to do it. Okay then, since you have tried this recipe, I'm going to use your recipe then. Thanks for sharing the recipe. One of these days, I'm going to make it. :) But the way, the cake looks great!

    By Blogger Little Corner of Mine, at 1:39 AM, April 27, 2009  

  • Yup, I love the texture as well. :D

    By Blogger Rei, at 2:48 PM, April 28, 2009  

  • Condensed milk is just magical! It really does amazing things for baked goods. Your pound cakes look incredible. They look moist, and the crumb is so delicate and tight. Just perfect!

    By Blogger Elyse, at 2:34 PM, April 29, 2009  

  • Hey Elyn, dun delay anymore...u won't regret!

    Ching... waht are you waiting for!?!? Do it! LOLz.

    Many thanks Rei, for posting the recipe.

    Elyse, I'm really amazed how wonderful and perfect (my thots exactly too!) that this cake turned out.

    By Blogger Baking Fiend, at 3:15 PM, April 29, 2009  

  • Ida - this cake is very yummy. i ran out of flour so put in some rice flour instead. will do this again following the proper recipe next time & reduce the sugar :)

    By Anonymous xan, at 9:38 PM, May 12, 2009  

  • hi
    looks like a great recipe to try. thanks for posting. what is vanilla paste? thanks

    By Blogger dE, at 6:32 AM, May 13, 2009  

  • dE,

    Vanilla paste is the thick paste of vanilla seeds.

    By Blogger Baking Fiend, at 8:33 AM, May 13, 2009  

  • Hi everyone,

    I realised that I've indicated a wrong amt of usgar in the recipe. Have edited it and it's now reflecting the correct amount.

    Also take note that the recipe is for one loaf tin.

    Have fun!

    By Blogger Baking Fiend, at 9:59 AM, May 13, 2009  

  • May I know how to measure 1/2 cup of condensed milk.

    Thank you.

    Jean

    By Anonymous Anonymous, at 8:04 PM, May 13, 2009  

  • Hi Jean,

    I use the measuring cups.

    By Blogger Baking Fiend, at 8:55 AM, May 14, 2009  

  • Do you know how much is 1/2 cup of condensed milk in grams.

    Thank you.

    Jean

    By Anonymous Anonymous, at 4:29 PM, May 18, 2009  

  • I've made this twice in three days. Very easy and yes the taste is very very similar to Sara Lee. Thanks for posting this!

    By Blogger Unknown, at 2:24 AM, May 25, 2009  

  • your cake really look fine texture!! might try baking this cake soon!!

    By Blogger Beachlover's Kitchen, at 2:34 PM, June 10, 2009  

  • Hi,I tried this today. The cake smells good but it is very moist or should i say it dense....hehe..Can u tell me what should i do as i wan to make this again.Thanks

    Sharon

    By Anonymous Anonymous, at 4:53 PM, June 13, 2009  

  • Hi, I'm going to use a 20cm oval shaped cake tin for this recipe. How would the baking timing differ?

    By Anonymous Anonymous, at 12:38 PM, September 06, 2010  

  • Hi Evelyn,

    I think baking time shd stay the same. U doubling the recipe? Check for doneness after 1 hr. if still not baked, check every 5mins.

    By Blogger Baking Fiend, at 12:52 PM, September 06, 2010  

  • Thank you for sharing this wonderful recipe.. i've baked it and loving it!

    By Blogger Rima, at 8:27 PM, November 22, 2010  

  • I would love to try this recipe. I do not have vanilla paste. Can I substitute it with vanilla essence. If so, how much?

    By Anonymous Wendy, at 9:50 AM, December 02, 2010  

  • Hi Wendy,

    same amount to replace the paste.

    By Blogger Baking Fiend, at 12:57 PM, December 04, 2010  

  • This looks delish. I like the use of condensed milk, however I am a chocolate lover, how would I incorporate chocolate or cocoa in this?

    By Anonymous Anonymous, at 6:07 AM, April 19, 2011  

  • you can add some cocoa powder to a part of the batter and then swirl it in or add chocolate paste to the batter.

    By Blogger Baking Fiend, at 9:10 PM, April 21, 2011  

  • If I want to double the recipe like you do, do I use 3 teaspoon of vanilla essence?

    By Anonymous Anonymous, at 8:12 PM, October 31, 2011  

  • Yes, 3 tsp of vanilla paste when u double the recipe.

    By Blogger Baking Fiend, at 9:53 PM, November 17, 2011  

  • hi i made this today and it was very very delicious thank you so much for the recipe

    By Anonymous happy-bowl, at 9:30 AM, December 08, 2011  

  • Thanks so much for sharing this recipe - I made the cake for my hubby's grandmother and she told me she's not a cake person, but she loved it. It was gone in a few days!

    By Anonymous Anonymous, at 1:49 AM, February 19, 2013  

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