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milk cake | condensed milk cake recipe | eggless cake in fry pan

Milk cake is a super sponge, eggless cake recipe, made in a frying pan within 20 minutes. The special ingredient of this recipe is milkmaid that gives a rich taste and have topped with Hershey’s coco almond spread for a creamy and yummy cake.

Course Dessert
Cuisine Andhra, Indian
Keyword cake in fry pan, condensed milk cake recipe, eggless sponge milk cake, milk cake
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients

Ingredients for milk cake:

  • sugar - 3 spoons
  • butter - 1 spoon
  • yogurt - 4 spoons
  • milkmaid - 1/2 tin(200 g)
  • lemon juice - 21 spoon
  • oil - 2 1/2 spoons
  • Plain flour(maida) - 1 & 3/4 cup
  • baking powder - 1 1/2 spoon
  • baking soda - 1/4 spoon
  • milk - (4-5) spoons
  • Hershey's coco almond spread - (3-4) spoons

Instructions

 Procedure for milk cake:

    How to make cake batter:

    1. Take a bowl add 3 spoons of sugar powder.

    2. Add a spoon of butter.

    3. Add 4 spoons of yogurt.

    4. Whisk for a minute until the sugar dissolves.

    5. Add 1/2 tin of milkmaid (approx 200 g).

    6. Add a spoon of lemon juice and whisk well.

    7. Add 2 1/2 spoon of oil.

    8. Whisk till it turns creamy.

    9. Sieve 1 & 3/4 cup of plain flour(maida), 1/2 spoon of baking powder and 1/4 spoon of baking soda.

    10. Mix well until the batter becomes thick without any lumps.

    11. Gradually pour 4-5 spoons of boiled milk, which is at room temperature.

    12. Check the consistency and make a smooth batter. Batter is ready.

    How to bake the cake in frying pan:

    1. Take a non-stick pan, spread 1/4 spoon of oil.

    2. Dust with a spoon of plain flour and remove the excess flour.

    3. Transfer the batter into the pan.

    4. Tap the pan twice to remove the air bubbles.

    5. Place the pan on the stove, switch on the fire at low flame.

    6. Close the lid and bake for 15 minutes.

    7. While baking in a pan carefully check the flame must be at low flame, otherwise the cake will burn.

    8. Open the lid and check with the help of knife, whether it is clear or not.

    9. Let it cool completely. Take into a plate.

    Decorating cake:

    1. Take 4-5 spoons of Hershey’s coco almond spread.

    2. Spread it evenly on the top of the cake.

    3. Condensed milk cake yummy combination with hershey’s coco almond spread.

    4. Cut into the slices. Enjoy the eggless soft condensed cake recipe.

    Recipe Notes

    • If there is no cardamom powder can blend 1 or 2 cardamom with sugar.
    • Add a spoon of lemon juice to preserve the cake.
    • Use only non-stick pan for baking. Otherwise cake will stick to the pan.
    • No need to preheat the pan.
    • Pour the batter in a greased pan and then place on the stove.
    • Carefully check the flame must be at low fire, otherwise the cake will burn.
    • Condensed milk cake yummy combination with hershey’s coco almond spread.
    • If it is not available can also serve plain cake for 3-4 days.
    • After applying Hershey’s coco almond spread can serve for at least 2 days.