Condensed-milk Victoria sponge cake  Condensed-milk Victoria sponge cake 10690 condensed milk victoria sponge cake

Condensed-milk Victoria sponge cake

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recipe image  Condensed-milk Victoria sponge cake b70eadb09d87b3193f42f3e1390d185b l


  • 250g unsalted butter, softened, plus extra for greasing the tin

  • ½ cup sugar

  • 5 eggs

  • 1 can condensed milk (400g)

  • 1 tsp vanilla extract

  • 2 cups undeniable flour, plus extra for flouring the cake tin

  • 2 tsp baking powder

  • 300ml thickened cream

  • 2 punnets strawberries

  • ¼ cup icing sugar, to reduction


  1. Warmth your oven to 160°C and grease and flour a 22cm-spherical cake tin.

    Combine the butter and sugar in a mixing bowl and beat with an electrical hand mixer till pale and fluffy. Add the eggs one by one and beat into the butter mixture. Add the condensed milk and vanilla and mix effectively. Sift the flour and baking powder into the combination and gently fold by, taking care no longer to overbeat the batter. Pour the cake batter into the tin and faucet the terrifying to consume any bubbles.

    Bake for 50 minutes, then test with a skewer. If a skewer inserted into the centre of the cake comes out tidy, consume the cake from the oven. If batter clings to the skewer, bake for a extra 10 minutes and test yet again. Enable to frigid in the tin on a wire rack for 15 minutes, then consume from the tin and frigid utterly.

    When the cake is frigid, whip the thickened cream to soft peaks. Add to the discontinue of the cake and toughen with strawberries. Dirt with icing sugar and reduction.

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