Ingredients
200 g sweetened condensed milk
140 g self-rising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
60 ml melted butter or 60 ml margarine
1 teaspoon vanilla essence
75 ml water
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Sieve the flour, baking powder and baking soda together. Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well. Pour the mixture into a greased and dusted 6 inch diameter round tin. Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes. Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove. Cool the the cake on a wire rack.