This recipe is so easy and quick! It takes a little over 30 minutes from beginning to end and I bet you have all the ingredients in your pantry. So, let’s see: easy, quick, cheap and delicious… What are you waiting for? 😜
Adapted from Brian Binn’s Teatime Favourites (The Kitchen Library collection) and from a family recipe (filling)
75g caster sugar
75g flour, sifted
395g sweetened condensed milk
Icing sugar, for dusting
Preheat oven to 200oC. Spread the butter* on a baking tin (35x25cm) and pour the condensed milk over. Set aside.
Whisk the eggs and sugar together in a stand mixer (preferably**) until the whisk leaves a trail. Fold in the flour very gently not to disturb the air bubbles (much). Pour it over the condensed milk and smooth the surface with a spatula. Bake for 10-12 minutes or until light golden and edges start to pull away from the sides. Let it sit for about 5 minutes.
Meanwhile, dampen a piece of grease-proof paper and lay it on the counter top. Turn the sponge out onto the paper and roll up from the short edge, using the paper to help you***. Put it on a wire rack and allow it to cool. Trim the edges and dust with a little icing sugar.
NOTES: It’s important that you have your tray ready because the sponge should not wait long before going into the oven.
*You must grease the tin really, really well. I used a non-stick tin and even so buttered it generously.
**You’ll have to beat it for about 5 minutes, until it gets pale yellow and doubles the volume. So it’s more comfortable if you’re using a stand mixer.
***It will stick a bit to the paper.
LATE NOTE: A friend of mine made this recipe using buttered grease-proof paper. Don’t! She ended up picking bits of paper from the cooked condensed milk. So, even if you don’t have a non-stick tray, just grease your tin really well and you’ll be fine.