Quick & Fluffy Condensed Milk Sponge Cake

The simplest, fastest, most common product! A sponge cake for a condensed milk cake can be mixed in literally 5 minutes; the ingredients for it are available and inexpensive. The biscuit turns out fluffy, aromatic and very tasty. It can be cut into cakes and layered with cream, or you can serve it just like that.
cook time: 45 min
Ava Prescott
Quick & Fluffy Condensed Milk Sponge Cake

Nutrition Facts (per serving)

299
Calories
7g
Fat
48g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 1 cup
Eggs 2 pc
Baking powder 1 tsp
Starch 1 tbsp
Condensed milk 1 jar

Recipe instructions

Step 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.

Step 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 donʼt need a mixer.

Step 3

Step 3
Pour condensed milk into the eggs. Mix with a whisk until smooth.

Step 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 sponge cake fluffier and airier. 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.

Step 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.

Step 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.

Step 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.

Step 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!

Additional rubrics

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