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Ingredient A:
200g granulated sugar
150 ml water
150 ml fresh milk
Ingredient B:
6 eggs (grade B)
120g margarine
1/2 tsp vanilla essence
Ingredient C:
140g condensed milk
1 tsp bicarbonate of soda
Ingredient D:
200g plain flour
3/4 tsp double action baking powder
Method:
1. To caramel sugar: Put sugar into a pot, turn on low heat, stir-fry sugar till it melts. The colour is rather dark, turn off heat and add in water. Keep on stirring. Cool solution, mix in fresh milk. Mix well, keep aside.
2. Break eggs into a mixing bowl. Beat with electric mixer till bubbles form, gradually add in margarine and vanilla essence. Beat for approximately 2 minutes.
3. Add in condensed milk & bicarbonate of soda. Stir in no.(2), fold gently. Do not deflate air bubbles.
4. Fold in sieved ingredient D. Pour in cooled syrup solution of no.(1). Fold gently to incorporate batter and syrup well.
5. Pour no.(4) into two greased loaf pans. Rest it for 30 minutes before baking in a preheated oven at 180 degrees Celsius for 45 minutes. Insert a skewer into the centre to check, it should come out clean if cake is cooked. Cool cakes well on wire rack.
Tips: Do not overmix margarine and eggs mixture.
5 comments:
is the "140g condensed milk" the sweetened kind or not? and any particular reason for the use of margarine instead of butter? thanks in advance for your reply
Condensed milk is sweetened type. Evaporated milk is more dilute and less sweetness.
The use of margarine or butter in cake depends on the texture and flavour of the cake needed. Margarine is harder and less flavour compared to butter.
thanks so much but have 1 more question I'm afraid :) how long should it bake if I use 1 big round bakingtin instead of the 2 seperate ones.Would it need twice as long, 1 hr 30min ?
Time of baking written is not always accurate, it depends on the oven use.
Double in size normally need to double up the baking time. Check it with a skewer after 45 minutes, adjust your time if it is not cooked.
NVienthi, i have tried to bake this cake and it tasted great. just wondering why my cake is without "many holes" on it? which step have i done wrong? Hope to hear from you. Thanks you
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