A while back, I saw this pound cake recipe when I first found Rei's blog. But, I wasn't motivated enough to give it a shot because I am not the kind of person who will go crazy over butter and pound cakes. Coincidentally, my Flickr-then-turned good MSN buddy Youfei replicated this pound cake in her kitchen about two weeks ago. At that time, I was trying to figure out what to make for a lunch gathering at my family-friends'. Unfortunately, I wasn't feeling too good and that gave me an excuse to go for something less complicated. With tons of raved reviews out there and highly recommended by Youfei, I settled upon this cake without a second thought.
According to Cakebrain, the pound cake is originally from Pichet Ong's Sweet Spot. And the unordinary twist comes from the use of condensed milk, which helps make the cake dense and yet moist. But, the version below has been modified for who-knows-how-many times to satisfy our not-so-sweet tooth and to reduce the amount of fats. Still, the cake turned out wonderful with a pleasant vanilla aroma and the perfect sweetness. Even my American family-friends thought that it wasn't too sweet--they'd had pound cakes that were WAY sweeter.
And just in case you're wondering, mine turned out to be VERY yellowish because of the farm eggs that I used. With that said, use cage-free farm eggs if you want a super yellowish-looking cake. My family-friends thought that we can even trick people into believing that it was a lemon cake! For all you pound cake fanatics out there, here's the recipe that you ought to try.
Condensed Milk Pound Cake (adapted from Rei's)
120g butter, at room temperature
55g sugar (I believe it still can be reduced by 10g)
1/4 tsp salt
1-1/2 tsp vanilla essence
1/2 cup sweetened condensed milk (I used "fat-free" condensed milk, which was made out of skimmed milk)
120g cake flour
3/4 tsp baking powder
- Generously grease an 8 x 3-1/2 inch loaf tin and set aside. Preheat the oven to 170C/335F
- Combine together (C) and sift them once, set aside for use later
- Cream together (A) till light and fluffy, then mix in (B) till incorporated
- Gradually mix in flour mixture to wet mixture--moisten the dry with the wet mixture by hand with a rubber spatula, then beat them till combined on low speed with an electric hand mixer
- Beat in eggs to the mixture one at a time, mix them well after each addition
- Pour the batter into the greased loaf tin--for the "smiley crack" to appear on the top of the cake, the batter must fill the tin till about 70% full
- Bake 50-60 minutes or till cake test done; remove the cake from the oven
- Let the cake sit in the tin for 10 minutes upon unmolding it to cool completely on a cooling rack