Condensed Milk Sponge Cake

Had eager to try this cake that I had seen so many times in other blogs, but for some things or other, as with other recipes, was going to be relegated in the folder of pending. However the other day his time came, when I found a large can of condensed milk that I barely needed a few tablespoons.

The ingredients are few, the preparation is very easy and the result is DE-LI- CIO-SO, well in capital letters and although it might seem cloying, nothing at all, it has the right point of sweetness. And as you can see in the photos, this tender, soft, fluffy and also, it tastes like condensed milk.

By the way, when you open a can of condensed milk, you can resist to put your finger in it and suck it ? I do not think it's me alone; D



INGREDIENTS:

• 390 gr of condensed milk
• 120 gr of flour
• 1 envelope of chemical yeast
• 50 g of butter
• 4 eggs
• icing sugar ( optional)

PREPARATION:

We preheat the oven at 180 ° with heat up and down

We spread the mold with butter and sprinkle with flour, eliminating the excess.

Melt the butter in the microwave (in 30-second spaces) and let it cool down

Put the condensed milk in a bowl and beat it while we add the eggs one by one, trying not to incorporate the next one until the previous one has been fully integrated.
Add the butter and continue beating until it is integrated.
We incorporate the sifted flour and the yeast and we keep beating very well, to avoid that we get lumps.

We pour the mixture in the jacketed mold and take to the oven between 35 and 45 minutes, depending on the oven.

We stick with a wooden skewer and when it comes out dry it is a sign that it is baked. We turn off the oven and leave the cake a couple of minutes inside with the door open.
We remove from the oven and unmold when it is warm.

Once cold , sprinkle with icing sugar .



Notes :

To appreciate all the spongyness of this cake it is better to do it in a small mold . Mine is elongated 23.5 cm x 12.5 cm.

Baking time is estimated. In other blogs I said that I needed 30 minutes, but mine needed 45.

When there were about fifteen minutes to be baked, it started to brown too much at the top. I put an aluminum foil over it so it would not burn.

It is well preserved several days, wrapping it in aluminum foil. It can also be frozen whole or in portions.