Recipe may contain gluten, peanuts, tree nuts, milk and fish.
A trip to Nanna’s wouldn’t be complete without a slice of her super-simple condensed milk complete with a caramel and whipped cream centre.
175g butter, at room temperature, chopped
395g can sweetened condensed milk
60ml (1/4 cup) milk
1 tsp vanilla extract
190g (1 1/4 cups) self-raising flour
1 tsp ground cinnamon
160ml (2/3 cup) Caramel Top ‘N’ Fill or dulce de leche
250ml (1 cup) thickened cream, whipped
Icing sugar, to dust
4 Method Steps
Step 1Preheat the oven to 180C/160C fan forced. Grease a 20cm round cake pan. Line the base and side with 2 layers of baking paper.
Step 2Use electric beaters to beat the butter(175g butter, at room temperature, chopped), condensed milk (395g can sweetened condensed milk), milk (60ml (1/4 cup) milk), eggs (2 eggs), vanilla (1 tsp vanilla extract), flour (190g (1 1/4 cups) self-raising flour) and cinnamon (1 tsp ground cinnamon) in a large bowl on low speed until combined. Increase the speed to medium. Beat for 4 minutes or until the mixture thickens.
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Step 3Spoon the batter into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 4se a long serrated knife to slice the cake in half horizontally. Spread the bottom half of the cake with caramel (160ml (2/3 cup) Caramel Top ‘N’ Fill or dulce de leche). Top with whipped cream (250ml (1 cup) thickened cream, whipped). Replace top half of cake. Dust with icing sugar (Icing sugar, to dust).
This cake is best eaten on the day of making.