Sponge cake with condensed milk

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make a sponge cake for a cake with condensed milk? Prepare your food. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished dish.

2. STEP 2

   

   Take a deep bowl and beat the eggs into it. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Beat the eggs with a regular hand whisk. The baking powder will help the cake rise, not the eggs, so you don't need a mixer.

3. STEP 3

   

   Pour condensed milk into the eggs. Mix with a whisk until smooth.

4. STEP 4

   

   Sift flour into a bowl. By doing this, you will not only remove possible debris, but also saturate it with oxygen, which will make the biscuit more fluffy and airy. Next, sift the starch and baking powder. I took corn starch, but potato starch will also work, take a little less of it, a level tablespoon.

5. STEP 5

   

   Mix the dough well with a whisk. It will turn out homogeneous, fluid, like thick sour cream. Be prepared that you may need more or less flour than indicated in the recipe. Focus on the consistency of the dough, add or, conversely, put less flour. I always add a little less, and then start adding more when kneading.

6. STEP 6

   

   Prepare a baking dish. I took a detachable one, 19 cm in diameter, and covered the bottom with parchment. A silicone mold or baking ring will also work. This recipe, by the way, is great for rolls; you can also bake it in a square pan. I greased the bottom and walls with butter. Pour the dough into the mold.

7. STEP 7

   

   Bake the sponge cake in an oven preheated to 180°C for 25-40 minutes, depending on the features of your oven and the height of the sponge cake. Do not open the oven for the first 15 minutes so that the biscuit does not settle. Check readiness with a wooden skewer - it should come out dry from the middle. Remove the finished biscuit from the oven and cool completely.

8. STEP 8

   

   Wrap the cooled biscuit in cling film and put it in the refrigerator - it will become softer and will not crumble when cutting. You can then make it into a cake or serve it plain as a pie, dusted with powdered sugar. Bon appetit!

Comments on the recipe

Maystin

24.12.2023

4.6

I decided to make a cake and found a wonderful recipe for a sponge cake with condensed milk. The dough is very simple to make. Instead of baking powder, I added soda slaked with fruit vinegar to the dough. For baking, I took a mold with a diameter of 19 cm. The sponge cake rose well and did not bake for long, although everything usually takes a long time to bake in my oven. It turned out soft and porous. The cake with this sponge cake turned out very tasty. I recommend the recipe.