Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixer (handheld or stand)
- Spatula
- Sifter
- Baking mold
- Oven
Ingredients
- 190 g cream cheese
- 200 g butter
- 1 can condensed milk
- 4 eggs
- 2 tbsp vanilla essence
- 320 g wheat flour
- 2 tbsp baking powder
- 1/2 can evaporated milk
Instructions
- Beat the cream cheese and butter until smooth and creamy.
- Slowly pour in the condensed milk while whisking constantly until fully combined.
- Crack the eggs one at a time, beating well after each addition, then add vanilla essence and evaporated milk.
- Sift the flour and baking powder together three times.
- Fold the sifted dry ingredients into the wet mixture using a spatula.
- Pour the batter into a greased and floured mold and bake at 180°C (350°F) for about an hour.
- Allow the cake to cool completely before unmolding.
Notes
For a touch of elegance, brush the cooled cake with a light lemon glaze.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Feel free to experiment with variations by folding in chocolate chips, nuts, or dried fruits.
Use fresh baking powder for best results and don’t skip greasing and flouring the mold to prevent sticking.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Feel free to experiment with variations by folding in chocolate chips, nuts, or dried fruits.
Use fresh baking powder for best results and don’t skip greasing and flouring the mold to prevent sticking.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 70mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!