When morning tea calls for something old-fashioned and delicious, this condensed milk teacake is just the thing. Filled with caramel flavours from the brown sugar and condensed milk, and topped with a rich caramel icing, it’s the perfect accompaniment to your mid-morning cuppa.
How to make a condensed milk teacake: key tips
To cream the butter and sugar, make sure that your butter has been softened to room temperature before you start so that the mixture creams easily and evenly until smooth and pale.
Beating in the eggs one at a time ensures the water in the eggs is thoroughly dispersed in the fat from the butter. This helps to create a stable mixture, which is crucial for the texture and rise of the teacake.
Sift the flour into the bowl and add your milk and lemon mixture in 2 batches, gently folding each batch into the mixture until just combined – you don’t want to stir out any of the air bubbles captured in the batter, otherwise your cake won’t rise as nicely.
Cool the cake before topping it with slightly cooled icing so that the icing won’t completely melt and run off in all directions!
Key ingredients in this condensed milk teacake recipe
Sweetened condensed milk adds a wonderful richness, sweetness and moisture to this teacake. It also brings a caramel-like flavour to the cake as well as the delectable icing on top. Using brown sugar and golden syrup enhances that rich caramel flavour in the cake and icing.
Mixing the milk with lemon juice makes a quick buttermilk for extra tang. You can omit this step, if you like, and just add milk to the batter.
Also try these teacake recipes: apple teacake, cinnamon teacake and lemon teacake.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 180g unsalted butter
- 1/2 cup brown sugar
- 1 tin condensed milk
- 2 eggs
- 2 tsp vanilla essence
- 1.5 cups self-raising flour
- 1/2 cup milk mixed with 1 tsp lemon juice
- 1 tbs golden syrup
- 30g butter, extra
Method
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Step 1Preheat oven to 170C. Grease a 27cm x 18cm slice tin and line with baking paper, allowing the paper to sit higher than the tin to allow for the cake rising.
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Step 2Cream butter, sugar and 1/2 cup condensed milk until pale and creamy. Add eggs one at a time, beating well between each addition. Beat in vanilla essence.
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Step 3Sift flour. Fold in flour and the milk mixture to the condensed milk mixture in two batches gently with a fork to form a smooth batter.
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Step 4Pour into prepared tin, smoothing the top. Bake for 45 minutes until a skewer inserted into the centre comes out clean. Allow to cool.
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Step 5Place remaining condensed milk in a small saucepan with golden syrup and extra butter and stir over gentle heat for 5 minutes until thick and glossy. Allow to cool slightly then spread over cooled cake. Slice into squares and serve.
Recipe Notes
Can I use a different icing on this condensed milk teacake?
The golden syrup icing in this recipe uses up the rest of the can of condensed milk, after using some in the cake, which makes it not only delicious, but convenient. However, you can definitely use any icing you like. Try a simple buttercream icing to complement the caramel flavours in the teacake, or go all out with a chocolate frosting and sprinkle with coconut.
How do I store this condensed milk teacake?
Place the cake in an airtight container in the fridge for up to 4 days. Bring the cake or any slices to room temperature before serving with your cuppa, so that the cake and icing softens a little.
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