dessert
Condensed Milk Yeast Cake
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Prep
30 minutes
Cook
35 minutes
Total
1 hr 5 min
Serves
8–10 slices
Dense, golden, and rich from condensed milk, this cake sits somewhere between a pound cake and a brioche. The whipped egg whites keep it from being too heavy, it's got more lift than the ingredient list suggests.
Ingredients
- 1 can (400 g) sweetened condensed milk
- 150 g unsalted butter, melted
- 1.5 cups (300 g) sugar
- 2 eggs, separated
- 7 g active dry yeast (1 small packet)
- 1.5 cups (190 g) all-purpose flour, approx.
Instructions
- 1Whisk the condensed milk, melted butter, sugar, and egg yolks together in a large bowl.
- 2Stir in the dry yeast and flour to build a thick batter.
- 3Whip the egg whites to stiff peaks, then gently fold them into the batter in two additions.
- 4Pour into a greased loaf or bundt pan and let rest for 15 minutes.
- 5Bake at 180 °C (350 °F) for 35 minutes, until a skewer inserted in the center comes out clean.
Cook's Note
Make sure the melted butter is lukewarm, not hot, when you add it to the batter. Hot butter kills the yeast before it has a chance to do anything, and the cake won't rise.
Best Served With
Strong unsweetened espresso. The bitterness works well against the rich, sweet cake.
Why This Recipe Works
Using both yeast and whipped egg whites at the same time is unusual. The yeast gives the cake a slightly chewy, bread-like texture while the egg whites add lightness. Together they lift a batter that's heavy with condensed milk and fat.
Make It Yours
- Fold in dark chocolate chips or dried cranberries before baking.
- Add a teaspoon of vanilla extract.
- Finish with a simple powdered sugar and lemon juice glaze.
Leftover Strategy
Keeps well-wrapped for 3 days at room temperature. Slice and toast with a bit of butter.
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Pairing
Espresso or strong black coffee. A Vin Santo or similar dessert wine for an evening serving.