Gâteau éponge simple à la vanille sans œufs, très moelleux et humide

Ingrédients

• 60 grams / 1/2 cup confectioners sugar
• 100 grams butter (Approximately 1/2 cup)
• 1 can/tin (400 grams) condensed milk like milkmaid
• 1 teaspoon pure vanilla extract
• 1.5 cups milk
• 250 grams / 1.75 cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

Préparation

1. 1

   Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.

2. 2

   Cream the butter and sugar until light and fluffy.

3. 3

   Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.

4. 4

   Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.

5. 5

   Measure 1.5 cups of milk. Heat the milk until its hot but not boiling. Add the hot milk to the batter and mix well to combine.

6. 6

   Pour it in a 8 by 8 square pan and bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking.

7. 7

   Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.

8. 8

   Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.

9. 9

   Store in an airtight container in the refrigerator for up-to two days.