This recipe was inspired by The batter baker, condensed milk pound cake. I'm not naming this recipe with “butter” neither “pound” cake as I’m not using any butter neither equal proportions of ingredients (The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour).
If you ever read my other posts, you will notice I seldom use butter. I believe margarine is healthier as most margarine is vegetable-based and thus contains no cholesterol. Good quality of margarine still can produce rich and moist cake.
Although I had reduced the margarine/butter and sweetness of the recipe, the cake still turns out great! I should say this is “low fat” version of margarine/butter cake. If you want to watch out waist line and don’t mind with the none/less buttery flavour cake, I’m sure this is the right recipe!
Adapted and modified from The batter baker, condensed milk pound cake
Ingredients:
(A)
75g margarine
¼ tsp salt
(B)
120ml condensed milk
(C )
120g cake flour
½ tsp baking powder
½ tsp baking soda
1 tsp vanilla powder
60g cornmeal
*optional, without will be coffee marble cake :)
(D)
2 eggs
(E)
1 packet 3 in1 coffee mix
1 tbsp hot water
*mix and set aside
Methods:
- Cream butter and salt till light and fluffy. Follow by condensed milk. Mix till well combined.
- Add in all the dry ingredients from (C) and mix well.
- Add eggs one at a time into the mixture. Mix well before adding the next one.
- Add the coffee mixture into 1/3 portion of the batter.
- Pour the plain batter into a greased 8” round pan. Follow by the coffee flavour batter on top. Create a marble effect by running a knife through the batter.
- Bake at 180C for 25-30 minutes.
this cake looks very delicious & soft! :)
ReplyDeleteah the texture is beautiful! with coffee in it! i bet your whole hse must have smelt wonderful!
ReplyDeletei hardly see cornmeal over here at my place..just curious how do they taste like but from the picture, the texture looks good.
ReplyDeleteCaThY,
ReplyDeleteThe condensed milk really contribute to the soft texture of the cake.
j3ss kitch3n,
For those who like coffee. Sure will like the taste of this marble coffee cake.
lena,
Yes, it is hardly seen in Malaysia. If do, the price is not cheap. Actually, this is one of my souvenir from hubby during his trip to US.
Since I'm using small amount it is hardly taste in the cake. Just adding nutrinuous value to the cake. If baking pie or cookies with cornmeal, it does produces cruncy bites.
hi Vivian, here is an award for u:
ReplyDeletehttp://iloveicookibake.blogspot.com/2011/03/my-first-blog-award.html
:)
cream butter till light and fluffy...Does it mean by beating the butter and salt mixture until it turns to pale yellow colour? since it is only small amount of butter...what is your suggestion for the mixing speed? medium? high?
ReplyDeleteYes, beat till turns pale yellow colour. I beat with my hand mixer at low speed first. Once the the butter mixture combine with condensed milk, start beating at high speed. My hand mixer might different with yours. So do adjust accordingly.
DeleteBeat butter and salt untill it turns to pale yellow? Before adding in condensed milk? I have tried to beat butter and salt but the amount was too little till it is very difficult to beat until see the colour change..
Delete