Fluffy Homemade Cake with Creamy Condensed Milk Glaze

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Grease and flour a round cake pan and line the bottom with parchment paper.

2. 2

   Beat egg whites to stiff peaks with a pinch of salt and refrigerate while you prepare the batter.

3. 3

   Using a stand or hand mixer, beat the egg yolks with the sugar on medium-high speed until the mixture is pale, thick, and ribbony, about 3 minutes.

4. 4

   With the mixer running, drizzle in the oil and beat for one more minute until fully combined.

5. 5

   Alternate adding the sifted flour and milk in three additions, mixing on low speed after each until the batter is smooth and lump-free.

6. 6

   Gently fold the whipped egg whites into the batter with a rubber spatula, using slow upward strokes to keep the mixture light and airy.

7. 7

   Sprinkle in the baking powder, fold gently, then pour the batter into the prepared pan. Bake 40–45 minutes or until a toothpick inserted in the centre comes out clean.

8. 8

   While the cake bakes, combine the condensed milk, powdered milk, and butter in a small saucepan off the heat and stir until smooth.

9. 9

   Heat over medium-low, stirring constantly, until the glaze thickens to a pourable, creamy consistency. Do not let it boil.

10. 10

    Remove the cake from the oven, unmould onto a rack, and pour the warm glaze evenly over the top. Allow 10 minutes to set before slicing.