This, according to my half scottish half english bf is spot on! I screwed up by overbeating the butter and my dough was sticky and soft, not stiff. Nonethless, I sprinkled some flour and kneaded it in by hand to form a slightly less sticky dough. I did not modify the proportions patted it into a 9.5inch spring form and it was perfect. I baked it at 300f or 150 degrees but it was slightly overbaked at 40mins. Next time I'll stick to 30mins. Other than that,I sprinkled about three tablespoons of sugar when it was cooling. I also used salted butter all the way, which gave it an interesting salty and sweet flavour. Next time I'll use half salted, half unsalted. Other than that, when I brought it to my bf's office, it was gone in minutes!

Reviewed On: Jul. 23, 2008

This recipe makes a good basic sponge which doesn't shrink or shrivel upon cooling. However this is one cake which requires you to really REALLY like the taste of milk. I know it sounds silly to say that but I was very overwhelmed by the milkiness. You really must cut the milk syrup mix by half for if you tried using all of it, you're just wasting for it seepes out of the cake. In terms of taste and texture, despite sogginess, it was rich, sweet and creamy. I much prefered it on the third day when it became less sweet, more flavourful and no longer a sugar bomb. A good way to counter this is to cut the cake up into tiny little squares( think indian sweets) and serve them bute sized. I give this four stars for it makes a good base cake to experiment with different flavours( I made it using rose milk) and only four because it makes way too much milk syrup. Maybe I'll try experimenting with bailey's or chocolate or strawberry!

Reviewed On: Jun. 28, 2008

This cake is something that you must have a taste for. As silly as it sounds, you really REALLY must like the taste of milk. I stupidly used all the milk mix and it was way too soggy and sweet. But it gets less sweet as the days go by. the meringue topping is a must to take away some of the edge. Use fine grain sugar( I used coarse and hence it was gritty). The cake base is a lovely sponge though, light and airy and doesn't shrink or shrivel upon cooling. This is a good cake to experiment with milky flavours(imagine a chocolate milk cake or a strawberry milk one might be nice!). I made it into a rose cake, or a bandung cake, a popular rose flavoured drink made with evaporated milk in South East Asia. I cut the condensed milk in half and made bandung with the evaporated milk. It tastes the best on the third day I must say(if you don't like it too sweet). They were dubbed as sugar bombs by my poker mates but some of my friends LOVED it. Its rich, milky, dense and decadent( you feel sick from the sugar). I suggest using only half of the milk mix. One good way to serve it is to cut them up into tiny little squares and serve them. They look pretty and easier to eat that way. Not something everyone would like( like a good chocolate cake) but interesting none the less. You either love it or hate it.

Reviewed On: Jun. 27, 2008