Sunday, 9 February 2020

Mini Condensed Milk Butter Cake

I bought a mini waffle maker recently. Tried a few recipes and found this recipe the best in taste and the cake did not shrink after cooling down. The mini cakes had a crispy crust when hot, but softened after cooling down for a period of time. In spite of the reduced crispiness, the overall good taste of the cake remained 😋

Yield: about 14 mini cakes
Equipment: PowerPac mini waffle maker

All ingredients in room temperature
Using Omega 3&6 egg

1 egg  white
pinch of salt
30g caster sugar

1 egg yolk

20g top flour
15g Prima Plain Flour Plus/plain flour
1g milk powder, optional
1g baking powder

10g unsalted butter, melted
5g condensed milk
8g milk

1. Mix top flour, plain flour plus, milk powder and baking powder in a small bowl. Set aside.

2. Warm and melt the butter with condensed milk and milk. Cool down before use.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy before adding pinch of salt, and gradually add in the caster sugar. Beat the meringue till glossy and reaching firm peak.
Blend in the egg yolk.

4. Sieve the flour mixture from Step 1 to  mix with the batter.

5. Transfer about 3 tablespoons of batter to mix with the melted butter mixture from Step 2. Mix using a whisk.

Pour the butter batter back to mix with the main batter into smooth form.

Transfer the batter to a beaker with a spout for easy pouring out later. Let the batter stands for about 15 minutes.

6. Apply a thin coat of oil to both the upper and lower plates of the mini waffle maker before turning on the power. Wait for the green indicator light to light up, then off again.
Pour in the batter to each moulds, and close the lid.

Let the batter heat for about 8 to 9 minutes depending on the degree of brown you prefer for the cake crust.

Enjoy 😋

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