1/2 can sweetened condensed milk (194 gm)
3 tbsp butter
120 gm low protein flour
1 tsp baking powder
1 tsp bicarbonate of soda
5 large eggs
230 gm caster sugar
200 ml hot water
Beat condensed milk and butter from Ingredient A till pale and fluffy. Fold in ingredient B.
In another mixing bowl, beat eggs of ingredient C till fluffy. Add into the butter mixture and mix well.
Caramel sugar of ingredient D in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. turn off the heat.
Fold the caramel sugar into the butter and egg mixture but do not overfold or ail bubbles will be deflated.
Grease and line an 8 x 4inch oblong cake tin. Pour in the cake mixture and bake at 200 degrees C for 40 minutes. Check if cake is done.
Source: Fancy Cake and Jellies by Vickie Chieng
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