Condensed Milk Sponge cake

 

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Mushroom head! Went over the rim!

 

Not as fluffy as I would like it to be...

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The cross section, looks fine….forgot to add the salt! 😦
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Egg yolk, egg & condensed milk mixture
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Final egg yolk mixture

Recipe source: here kindly translated by Kat Kat (FB Group friend)

Ingredients:
3 eggs yolks – I used grade B eggs which is about 60g
1 whole egg
35g corn oil
50g plain flour
Pinch of salt
50g condensed milk
3 eggs whites
45g sugar
1/8 tsp cream of tartar or 1/2 tsp lemon juice

Line the base of an 6″ round pan. Do not grease the sides.

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Lightly whisk the condensed milk, salt, egg yolks and 1 whole egg to together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then add cream of tartar (or lemon juice)  then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into prepared pan and bake in water bath at 160C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
6. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
7. Cool completely before you proceed to frost the cake if you wish.

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50 thoughts on “Condensed Milk Sponge cake

  1. maria

    hi Jeannie,
    thank you for sharing
    I tried your recipe but ended with my lower cake was not good, but the top cake is good but the colour slight dark
    is my oven too hot? my mom said its because i used the water bath
    thank you before

    Like

    • jeannietay

      Hi Maria, I would say your oven is too hot. water bath is to prevent the cake from cracking. If you don’t mine a cracked cake then you can bake without the bath.Water for the bath has to be hot but not necessary to be boiling hot.

      Like

      • maria

        sorry, im still newbie with baking things, btw i love your blog, there a lot of choices that i can pick 🙂
        im still confused, so do i need to reheat the oven first, or i dont have too? and do i have too heating the water first for the waterbath or just put in together with the cake?
        thank you

        Like

      • jeannietay

        Yes, need to reheat oven and use hot water but necessarily boiling hot. When oven is ready, put the baking pan into a bigger pan and fill hot water until about 1/3 the height of your baking pan.

        Like

  2. maria

    hi Jeannie,
    thank you for sharing
    I tried your recipe but ended with my lower cake was not good, but the top cake is good but the colour slight dark
    is my oven too hot? my mom said its because i used the water bath technique. if used it, how high is the water level need?
    thank you before

    Like

  3. Corine

    Hi Jeannie, I’m a fan of your blog…loves all your recipes very much. I would like to try out this condensed milk spongecake but I only have a 8″ & 10″ round pan at home. Would appreciate that you could advise me on how much more ingredient that I have to add on to the above recipe for a 8″ & 10″ round pan? Multiply by another???? Thanks for your reply in advance & your generous sharing.

    Like

  4. Sue

    Hi Jeanni,
    My Oven is old version, doesn’t have top and bottom mode function , just have the top and fan work together:) so what I could do ? Thanks

    Like

    • jeannietay

      Hard to say because I don’t know your oven. You have to adjust the temperature yourself. Start with lower temperature and build up there as you experiment.

      Like

  5. dharma4me

    Hi Jeannie,
    Thanks for sharing your prefect sponge n chiffon cake as well.. amazing.
    I wonder whether I can use them as birthday cake ? I always think to bake a birthday cake is same texture as bakery sell. It’s soft n fluffy. I wonder what type of cake use ? Thanks

    5
    They

    Like

  6. graceyc

    Jeannie, I want to make taro mousse cake t/m for my friend’s birthday. Which of your plain cake texture will hold the best for pouring the mousse over ? I’m eyeing on either this condensed milk sponge or that vanilla butter sponge cake.. thanks in advance.

    Like

  7. Wendy M

    In the U.S., there is canned sweetened condensed milk or canned evaporated milk. Is it the sweetened condensed milk that you used, which is thick and pours out like a syrup? Or is it evaporated milk, which has same color and consistency as regular milk? Please advise. This cake looks wonderful and would love to make a birthday cake like they do in the bakery. Thank you!

    Like

  8. Linda

    It would really help me if you could convert the amount to US measurements and a farenheit degree. I really want to make this cake but I want to make sure I have the amounts just right.

    Like

  9. Sky

    I just made this cake to steam bath baked – bottom part stil fairly wet although cake is done. Can I bake as per normal n would the texture b stil soft n moist? Your reply is highly appreciated . Thx sky

    Like

    • jeannietay

      Yes, you can bake using normal baking method. However you need to experiment on your baking time if you wish to have smooth cake top. You may place a tray of water on the level beneath the cake pan level too. This is called steam bake

      Like

  10. graceyc

    Jeannie, when I made that roux of oil / four mixture, it’s chunky and can’t be smooth. When pour in the egg mixture, you can imagine a chunky egg stuff , not smooth like yours. Have to throw it away before I proceeded further. What went wrong ? I measured wth a digital scale …

    Like

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