Sweetened condensed milk cake

Yeah! Finally I can safely say that my tiny 8" x 10" (rough estimate) conventional oven toaster can be used for baking. Well, it's not that I don't know that my oven toaster can bake (I did bake cookies with it before), it's just that I was quite skeptical about it when it comes to cakes. I was quite prepared for the first attempt to end up in a totally unedible disaster.

So, imagine my excitement when I peered through the oven door and saw that the cake was rising quite beautifully, if you disregard the slightly lopsided-ness of it. And it took a surprisingly short time to cook, about 30 minutes. I always thought that a cake will take up most of the day preparing and baking. It was the cooling down part that took a long time. I lost count of the times I went to check if it was ready to be turned out of the pan during the 3 plus hours that the cake took to cool down completely.

Despite the use of condensed milk, the cake was not too sweet. And quite edible too, I must say. :) The husband said it was not too bad for a first attempt, while BT said it was ok, but he would not encourage me to bring for my in-laws to taste, when I mentioned about it. Hmmm.

Anyway, it was not too bad for the taste. In fact, it tasted a bit like the Sara Lee cakes, just a teeny bit. But the texture was not as light and spongy as I expected, it somehow reminded me of the Chinese Huat Kuay (发糕) as I bit into it. I was not sure what went wrong, and the husband mentioned that I might not have "mix" enough air into the batter. So, he was quite enthusiastic to help me bake another one later. :)

Sweetened condensed milk cake (recipe from here)

Ingredients :
- 1 can (395g) sweetened condensed milk
- 4 eggs
- 120g all purpose flour
- ½ tablespoon baking powder
- 50g unsalted butter, melted and cooled
- icing sugar, for dusting

Directions :
1. Preheat the oven to 180ºC/350ºF; generously butter a 22cm (9 in) ring cake pan.

2. Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean.

3. Remove from the oven and place on a wire rack to cool completely before unmolding.Dust with icing sugar before serving.

Note : I used a 20cm (8 in) pan, and my cake took about 30 minutes to bake.