Hello, everyone, today we’re going to learn how to make Soft Cake using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
How to Make Soft Cake with 3 Ingredients
This 3-ingredient cake is easy, quick, and delicious. With pantry staples, you can make the perfect treat for an afternoon coffee. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
- 4 eggs
- 1 can of sweetened condensed milk (14 oz / 395 g)
- 1 2/3 cups of cornstarch (200 g)
Instructions:
Preparing the Batter:
First, preheat the oven to 356 °F (180 °C). Grease and lightly flour a medium glass baking dish. For a gluten-free version, use cornstarch instead of wheat flour to flour the dish.
Then, in a blender, add the sweetened condensed milk and the eggs. Blend for about 2 minutes, until the mixture is smooth and well combined.
Next, gradually add the cornstarch while continuing to blend until the batter becomes smooth and lump-free.
Baking the Cake:
After that, pour the batter into the prepared glass dish.
Then, place it in the preheated oven and bake for about 25 to 30 minutes, or until the top is lightly golden and firm to the touch.
Right after, perform the toothpick test: insert a toothpick into the center of the cake — if it comes out clean, the cake is ready.
Finally, remove it from the oven and let it cool for a few minutes before removing it from the dish.
Serving:
Last, carefully transfer the cake to a serving plate.
To finish, if desired, sprinkle powdered sugar on top for decoration or serve it with your favorite syrup.
Tips and Variations:
- Flavoring: Add one teaspoon of vanilla extract or lemon zest to the batter for a special flavor touch.
- Fillings and Toppings: Try slicing the cake in half and filling it with dulce de leche, chocolate fudge (brigadeiro), or jam. You can also top it with chocolate ganache or fruit syrup.
- Chocolate Version: For a chocolate-flavored version, substitute 50 g of cornstarch with cocoa powder.
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