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)
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 about 15 minutes or until light golden and the 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***. Allow it to cool, then 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 13 minutes, until it gets pale yellow and triples 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 up 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.