“It was the best cake I’ve ever had,” he prefaced, and my hackles were instantly in the air. What did he mean, the “best cake” he’d ever had? Because that’s 1) sachertorte, 2) no chocolate was in sight in this cake, and 3) that was such a hefty statement I didn’t even know where to start.
So I made one too.
Recipe very lightly adapted from this one on All Recipes. Since I didn’t have evaporated milk at the time, I substituted with heavy cream and 1%.
1 1/2 cups half all-purpose flour, half whole wheat pastry flour
1 teaspoon baking powder
1/2 cups unsalted butter
3/4 cup white sugar (3/4 cup)
1/2 teaspoons vanilla extract
1 cup 1% milk
14 ounces (1 can) sweetened condensed milk
Evaporated milk sub: 5 ounces heavy cream, 5 ounces 1% milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter 3/4 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. (Result: light and pale yellow.)
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared buttered pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Some liquid will be leftover; can reduce to make a glaze.
- Cool, then refrigerate.Verdict: Success!