Starlit Condensed Milk Cake Recipe

Warning: A Starlit Condensed Milk Cake Recipe Caution!

If you’re thinking of utilising recipes from that well-known purveyor of misinformation, Facebook—they don’t have community notes to keep them in check! If you “borrow, pinch, or copy” a fabulous-looking recipe from someone who’s nicked it from someone else, do yourself a favour and fact-check the ingredients. (You can always ask Grok on X.com!) For this recipe to work, you !important need self-raising flour and sweetened condensed milk—and use cruelty-free eggs, please. Keep smiling and don’t eat the cake all at once, no matter how tempted you are! The best attempt from our Cloud Dreamers will be featured on our Bleusone Facebook page.

Ingredients

• 3 large eggs
• 1 cup Self Raising flour
• 1 can (397 g) Sweetened Condensed milk

Equipment

• Baking Dish or Tin
• Mixing bowl
• Whisk and/or Electric Beater
• Spatula
• Oven

✒️ Starlit Condensed Milk Cake Recipe Method

1. Preheat your oven to 175°C or 350°F. Note: The temperature may need to be slightly cooler to prevent burning—keep an eye on the cake to avoid overcooking or scorching!
2. Grease the Baking Dish or Tin with butter or non-stick spray and line with baking paper.
3. In a large mixing bowl, whisk/beat the eggs until smooth and slightly frothy.
4. Add the sweetened condensed milk to the eggs and whisk until fully combined and smooth.
5. Gradually fold in the plain flour, mixing gently until the batter is lump-free and silky.
6. Pour the batter into the prepared tin, spreading it evenly with a spatula. Lick the Bowl.
7. Bake for 35–40 minutes, or until the top is golden brown and caramelised, and a skewer inserted into the centre comes out clean. Check at 35 minutes to ensure it doesn’t burn.
8. Remove the cake from the oven and let it cool in the tin for 10–15 minutes.
9. Slice into squares or wedges and serve as-is, or garnish with fresh berries, a dusting of icing sugar, or a dollop of whipped cream for a touch of elegance. (It's OK to eat it straight out of the dish but make sure you do not burn your lips!)

Tips for Success

• Enhance the Flavour: Add 1 teaspoon of vanilla extract or a pinch of salt to balance the sweetness. Real Vanilla Bean Pods are Best!
• Add-ins: Stir in chocolate chips, chopped nuts, or citrus zest (like lemon or orange) for extra texture and flavour.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. (It's OK if there are no leftovers!) Bring to room temperature before serving. (You do not have to do this!)
• Freeze Option: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before enjoying. (This is a silly idea - "everyone knows" that cake must be eaten fresh {out of the oven!})

Nutritional Information (per slice, serves 8)

• Calories: ~220
• Protein: ~5 g
• Carbohydrates: ~35 g
• Fat: ~7 g

This Recipe is Carbs (Look we're all probably already in trouble just reading this recipe. If you cook this cake, by that late stage, you probably do not need to be worrying about Calories! You don't have to tell your personal trainer or that judgy friend from up the road either!)