Egg-Free Vanilla Cake

Name: Egg-Free Vanilla Cake
Prep time: 23 min
Cook time: 55 min
Total time: 1 h 18 min
Yield: 8 to 10 servings
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 2 tablespoons (30 ml) cornstarch; 1 tablespoon (15 ml) baking powder; 1/4 teaspoon (1 ml) baking soda; 1 cup (250 ml) milk; 1 teaspoon (5 ml) white vinegar; 1 can 10 oz (300 ml) sweetened condensed milk; 1/2 cup (125 ml) brown sugar; 1/2 cup (125 ml) unsalted butter, melted and cooled; 2 teaspoons (10 ml) vanilla extract

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Preparation 23 MIN

Cooking 55 MIN
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

2 cups (500 ml) unbleached all-purpose flour
2 tablespoons (30 ml) cornstarch
1 tablespoon (15 ml) baking powder
1/4 teaspoon (1 ml) baking soda
1 cup (250 ml) milk
1 teaspoon (5 ml) white vinegar
1 can 10 oz (300 ml) sweetened condensed milk
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) unsalted butter, melted and cooled
2 teaspoons (10 ml) vanilla extract

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) round springform pan. Line bottom with parchment paper.
In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
In another bowl, combine milk and vinegar. Set aside.
In a third bowl, stir condensed milk, brown sugar, butter and vanilla with a whisk. Add dry ingredients alternately with milk mixture until smooth. Pour into prepared pan. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack before removing from pan.
If you want, remove the rounded top of the cake before frosting it. Cut cake in half horizontally. Spread inside with a third of the Egg-Free Buttercream. Close cake and frost completely with remaining buttercream.