Condensed Milk Sponge Cake

Steps

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1. 1
   Preheat oven to 160°C (320°F or gas mark 3). Grease and flour a 900g or 2lb loaf tin.
   ▶ ≈0:48
2. 2
   Add the three eggs and salt (if using unsalted butter) to a large bowl. Using an electric or hand whisk, beat until light and airy.
   ▶ ≈1:02
3. 3
   Add the condensed milk, scraping out the entire contents of the can. Whisk thoroughly until well combined.
   ▶ ≈1:36
4. 4
   Add the melted butter (microwave on high for 30 seconds to melt) and whisk it in.
   ▶ ≈2:02
5. 5
   Add the vanilla extract and whisk in.
   ▶ ≈2:30
6. 6
   Sift the flour and baking powder into the bowl. (Use 1 tbsp baking powder with plain flour, or 1 tsp with self-raising flour.) Break up any lumps with your fingers.
   ▶ ≈2:53
7. 7
   Gently fold in the flour with a spatula, being careful not to deflate the mixture.
   ▶ ≈3:21
8. 8
   Scrape the batter into the prepared loaf tin and tap gently a few times on the bench to release large air bubbles.
   ▶ ≈3:42
9. 9
   Place in the preheated oven and set timer for 45 minutes.
   ▶ ≈4:03
10. 10
    Check doneness with a wooden skewer or cocktail stick—it should come out clean. If there's any wet batter, bake for another 5 minutes.
    ▶ ≈4:55
11. 11
    Remove from the oven and let cool on a wire rack for a few minutes, then turn out of the tin.
    ▶ ≈5:16
12. 12
    Once cool, dust with powdered sugar or decorate with jam, coconut, or cream. Can also be used as a base for trifles or layered as a sandwich cake.
    ▶ ≈5:42