Dulce de Leche again: 2 Milk Chiffon Cake

Hello, I'm back after a short getaway to Phuket with girlfriends. We had quite an adventure renting a car and driving all around Phuket without any GPS or google maps. The resort we stayed at was amazing and they were very attentive to our needs. They served us freshly home-made ginger tea and pad thai which weren't on their breakfast menu. We even upgraded to a pool access room for a very good rate. I will definitely be going back to Ayara Kamala Resort again.

I bought some new toys for baking :) Got these cake stencils for less at S$4 each at Robinsons in Jungceylon! Many thanks to my good friend who saw them.

I mentioned previously that I have been researching on recipes using Dulce de Leche. Found out during the trip that a friend's daughter also feel in love with milk jam when she visited Argentina last year and she still has stocks at home. Hmmm... more and more people are getting to know Dulce de Leche. Here's another recipe using Dulce de Leche. I have modified my usual chiffon cake recipe to use the milk jam.

2 Milk Chiffon Cake (18 cm Chiffon pan)

100g Cake flour

3 large Eggs

60 ml Dulce de Leche

1 tsp Baking powder

75ml evaporated Milk

40g caster Sugar

50ml vegetable Oil

1) Pre-heat oven at 160 deg C.

2) Separate eggs into yolks and whites and put them into 2 clean mixing bowls.

3) Hand whisk the egg yolks with the Dulce de Leche.

3) Drizzle the vegetable oil into the egg yolk mixture and mix well.

4) Add the evaporated milk into the egg yolk mixture and mix well.

5) Sieve the flour and baking powder and fold into the egg yolk mixture. Set aside.

6) Using a electric beater, beat the white egg till frothy. Add the caster sugar and beat till just before stiff.

7) Fold the white egg mixture into the egg yolk mixture in 3 batches.

8) Pour into a chiffon pan (no need to grease or line) and gently tap to remove bubbles.

9) Bake for 40 - 45 mins. Test with skewer.

10) Once baked, take out and stand the pan upside down till it cools before removing from pan.

Dulce De Leche Cake

Dulce de Leche....hmmm sounds pretty exotic. I came across this caramel 2 years back but didn't have the time or the courage to try it. To make Dulce de Leche, you need to boil cans of condensed milk for 3-4 hours to get the nice caramel colour and taste. Since I love Latin music and dances, I thought I should give this a try.

Last week, I made some Dulce de Leche finally and have been searching through the internet for recipes that use Dulce de Leche. I boiled the cans of condensed milk using my trusty Tiger Thermal pot so that I don't have to watch the water level or the fire.

I have bookmarked a number of recipes to try and was attracted by the texture of this cake on the photo. I found this recipe on the tough cookie website and have made some slight modifications.

Dulce de Leche Cake

150g Brown sugar
180g salted Butter (I used unsalted butter as I have added some seasalt into my Dulce de Leche)
4 large Eggs
200g Dulce De Leche
1 tsp Vanilla essence
200g Plain flour
1 tsp Baking powder

1) Pre-heat the oven at 160 deg C.
2) Line and grease a 8 inch loaf pan.
3) Using a double boiler, heat the Dulce de Leche till it becomes runny.
4) Beat butter and sugar till light and fluffy.
5) Add the eggs one at a time to the beaten butter.
6) Mix in Dulce de Leche and Vanilla essence.
7) Sieve the flour and baking powder together and fold into the above mixture.
8) Pour the batter into the prepared loaf pan and bake for about 45-55 mins.

I have decorated the cake with some leftover Chocolate ganache and chopped hazelnuts.

I love this cake and the friends whom have tasted this cake have also given their thumbs up.

PS: You can drizzle Dulce de Leche on your cakes or use them as jam on breads. If you would like to buy them off the shelves, Seasalt Caribbean at Pasar Bella is selling them.