Log in

Previous Entry | Next Entry

Condensed Milk Pound Cake

“Sooner or later in life the things you love you lose
Just like before I know I’ll call on you
Occasionally my thoughts are brave and friends are few
…But you’ve got the love
I need to see me through.”

- You Got The Love by The Source & Candi Staton

If there’s one thing I love to lick off my fingers, it’s condensed milk. How on earth did something so simple like milk became so heavenly?

In Singapore we use it frequently, especially in my childhood beverages Milo and Ovaltine. They use it in Thailand as well, for my current favorite tea of all time, Thai Iced Tea. It adds that sweet flavor and creamy texture in an instant. Isn’t it just a miracle product? I’m so glad I can find it also in Europe.

I’ve been watching my extended family make the typical Italian desserts and cakes for the past year, such as tiramisu, fried rice balls and crostata. Watching is definitely not a waste of time, because I observed all the tips and tricks in action, and when I made my first cake two weeks ago, I already had a rough idea of what to do.

Yesterday was a seriously rainy day in Italy, after two days of exceptional sun. I did a long run of 1 hour on Tuesday and yesterday I dedicated all the day to cooking and baking. I’m turning into a mini version of my grandmother in her heydays ;p

This condensed milk pound cake is really better than a normal pound cake. In fact, we’ve already gobbled it all up in less than 24 hours. What can I do? I just can’t resist the temptation of condensed milk! ;D

I also used 2 teaspoons of pandan essence which perhaps wasn’t enough to make it turn into a nice light green color. However, it did have a slight perfume of pandan leaves, which reminded me of home sweet home. I was inspired by Pandan Chiffon Cake, which is something I will try at another time.



200gr prepared Cameo 9 Torte flour
(OR: 190gr all-purpose flour, 1 tsp baking powder and a pinch of salt)
50gr white sugar or powdered sugar
75gr unsalted butter, room temperature
1 egg
1 small packet of vanilla powder
2 tsp pandan essence (optional)
60gr sweetened condensed milk
20gr reduced fat milk


1. If you don’t have the already prepared 9 Torte flour, mix the ingredients of all-purpose flour, baking powder and salt together. Sieve two or three times to make the flour super fine for better consistency to the pound cake.

2. Put sugar in a big mixing bowl. Add the room temperature butter and beat with an electric whisk for 2 minutes. Pour in the condensed milk and continue beating for another 2 minutes.

3. In another small bowl, beat the egg lightly with a fork and set aside.

4. Add the flour in step 1 to the butter and sugar mixture in step 2. Mix well with a big wooden spatula.

5. Pour in the egg, vanilla powder and pandan essence and continue mixing well until the texture and color become smooth and uniform.

6. If it is too dry, add the milk, a little at a time, and continue mixing the dough.

7. Rub the poundcake mould with butter and sieve some flour inside. Distribute the flour evenly on the bottom and also on the sides. Discard excess.

8. Pour the dough inside the mould and bake in a preheated gas oven at 180 degree celsius for 30 to 35 minutes, on the middle section.

9. Enjoy the paradise! :) Feel free to add even more condensed milk on the cake or generously sprinkle icing sugar on top. Great with tea or coffee in the afternoon.

Related articles by Zemanta

Reblog this post [with Zemanta]