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
¼ tsp salt
120ml condensed milk
120g cake flour
½ tsp baking powder
½ tsp baking soda
1 tsp vanilla powder
*optional, without will be coffee marble cake :)
1 packet 3 in1 coffee mix
1 tbsp hot water
*mix and set aside
- 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.