Baking · serves 2

Condensed Milk Sponge

The eggless sponge everything else is built on. One bowl, thirty-five minutes.

45 min Easy Vegetarian

Ingredients

  • 300g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 150g margarine or butter
  • 1 can condensed milk
  • 1/4 cup milk
  • 3 tbsp sugar
  • A few drops vanilla essence
  • Raisins (optional)

Method

  1. Sift the flour, baking powder and soda.
  2. Cream the flour and margarine together, then beat in the condensed milk and sugar.
  3. Beat to a smooth batter, then vanilla and raisins.
  4. Into a buttered tin.
  5. 180°C for about 35 minutes until a toothpick comes out clean. This is the base for trifle, pineapple cake and cheesecake.

Questions people ask about Condensed Milk Sponge

How long does Condensed Milk Sponge take?

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of condensed in Condensed Milk Sponge?

Use 120ml evaporated milk simmered with 100g sugar until thick.

Can I make Condensed Milk Sponge ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Condensed Milk Sponge vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Condensed Milk Sponge?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Condensed Milk Sponge?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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