Condensed milk cake with caramel topping (Dulce de Leche)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 300.7
  • Total Fat: 2.7 g
  • Cholesterol: 40.2 mg
  • Sodium: 366.7 mg
  • Total Carbs: 62.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Condensed milk cake with caramel topping (Dulce de Leche) calories by ingredient


Introduction

It's not super low calorie, but it is lower in fat than a lot of cakes. It uses no oil, other than the nonstick cooking spray.
My kids' father was asking for a cake like this, and I could not find any recipe that was like what he was describing. I came up with this after reading a few cake recipes to get an idea of how to make a good cake. It's not super low calorie, but it is lower in fat than a lot of cakes. It uses no oil, other than the nonstick cooking spray.
My kids' father was asking for a cake like this, and I could not find any recipe that was like what he was describing. I came up with this after reading a few cake recipes to get an idea of how to make a good cake.
Number of Servings: 16

Ingredients

    1 cup egg whites
    3 whole large eggs
    3/4 cup white sugar
    1 can of sweetened condensed milk (about 1 cup)
    2 teaspoons vanilla extract
    3 1/2 cups white flour
    1 tablespoon baking powder
    3/4 tsp salt

Tips

You will need an electric mixer for this cake!


Directions

Preheat oven to 375, with rack on top setting. Spray a 13" by 9" (2-3" deep) rectangular aluminum cake pan with nonstick cooking spray and dust lightly with flour. In a large bowl, whip egg whites and sugar on high speed until the egg whites start forming peaks. Break in the three eggs. Add vanilla, salt, and baking powder. Beat on medium for about one minute. Add in the flour one cup at a time. Before adding the last one and a half cups of flour, add in the condensed milk. Beat for a few seconds. Add the remaining flour and beat on high for about 2 minutes. Transfer batter to cake pan, being sure to scrape all the batter out with a rubber spatula.
Bake for about 25 minutes or until a sharp knife inserted in the center comes out clean. While the cake is still hot, stab it all over with the same sharp knife that came out clean. Pour the caramel topping (like the jar that is sold as an ice cream topping) over the cake and spread as evenly as possible. Cover it, and refrigerate it for about an hour before serving

Serving Size: Makes about 16 one slice servings

Number of Servings: 16

Recipe submitted by SparkPeople user GLITTERFAIRY77.