Crispy Cream Cake - A Quick 5 Ingredient Cake
I found the original recipe for this cake on Facebook and of course was intrigued so I had to give it a try.
I made it for the first time live during a Tuesday You Tube show, I know, a huge risk! It could have been a dismal failure; thankfully it wasn't, it turned out great, even with my switching things up a little.
Since then I've played around with it a bit, because, well you know, I can't ever just follow the recipe, and I've come up with an almost identical recipe that my family has dubbed the crispy cream cake because they swear it tastes just like a krispy kreme donut!
It's now five ingredients, instead of three, but still super simple and it still uses regular, everyday pantry items.
The other thing I switched up is using mini loaf pans to bake the cake. It saves time, and they're easier to pack for lunchboxes and the freezer. And this cake freezes beautifully, and thaws just as beautifully, as though it's straight from the oven.
I drizzle it with a vanilla glace icing and let it run down the sides, but it's just as good plain.
Ingredients:
1 tin condensed milk (or MOO equivalent)
1/2 cup vanilla yoghurt (plain is fine if you don't have vanilla)
1/2 cup sour cream
1 tsp vanilla extract
1-1/4 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius.
Grease your cake pans.
Combine the condensed milk, sour cream, yoghurt and vanilla extract. Give it a good mix so it's well combined.
Stir in the self-raising flour and mix well so there are no lumps and the batter is smooth.
Divide between 12 mini loaf pans.
Bake 15 minutes, until a skewer inserted in the middle comes out clean.
Turn onto a cake rack to cool completely.
When cool drizzle with vanilla glace icing if desired.
Store in an air tight container for up to 4 days.
Options:
Bake in a 20cm round cake tin for 35 minutes or until a skewer inserted in the centre comes out clean.
Add 3 tablespoons cocoa to the batter for chocolate cake.
Add 2 cup white choc chips and 1 cup raspberries to the batter and increase the baking time by 3 - 5 minutes.
I made it for the first time live during a Tuesday You Tube show, I know, a huge risk! It could have been a dismal failure; thankfully it wasn't, it turned out great, even with my switching things up a little.
Since then I've played around with it a bit, because, well you know, I can't ever just follow the recipe, and I've come up with an almost identical recipe that my family has dubbed the crispy cream cake because they swear it tastes just like a krispy kreme donut!
It's now five ingredients, instead of three, but still super simple and it still uses regular, everyday pantry items.
The other thing I switched up is using mini loaf pans to bake the cake. It saves time, and they're easier to pack for lunchboxes and the freezer. And this cake freezes beautifully, and thaws just as beautifully, as though it's straight from the oven.
I drizzle it with a vanilla glace icing and let it run down the sides, but it's just as good plain.
Ingredients:
1 tin condensed milk (or MOO equivalent)
1/2 cup vanilla yoghurt (plain is fine if you don't have vanilla)
1/2 cup sour cream
1 tsp vanilla extract
1-1/4 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius.
Grease your cake pans.
Combine the condensed milk, sour cream, yoghurt and vanilla extract. Give it a good mix so it's well combined.
Stir in the self-raising flour and mix well so there are no lumps and the batter is smooth.
Divide between 12 mini loaf pans.
Bake 15 minutes, until a skewer inserted in the middle comes out clean.
Turn onto a cake rack to cool completely.
When cool drizzle with vanilla glace icing if desired.
Store in an air tight container for up to 4 days.
Options:
Bake in a 20cm round cake tin for 35 minutes or until a skewer inserted in the centre comes out clean.
Add 3 tablespoons cocoa to the batter for chocolate cake.
Add 2 cup white choc chips and 1 cup raspberries to the batter and increase the baking time by 3 - 5 minutes.
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