I partnered with Nestlé® Carnation on this blog post Cafe Latte Pound Cake. However, the content and opinions expressed here are mine.
Every baker knows that one of the worst things that can happen in the kitchen is ending up with a dry, rock-hard cake. Even worse is getting to the middle of your recipe and realizing that you’re out of milk. To keep your cake fluffy without the need for fresh milk, reach for evaporated milk!
I always have evaporated milk in my pantry, and it has got me out of trouble when I don’t have fresh milk. Or when I’m craving Ají de gallina, a Peruvian dish that doesn’t taste right without the rich flavor of evaporated milk.
In this Cafe Latte Pound Cake, the evaporated milk – in addition to contributing to the final texture – creates a delicious flavor. On this occasion, I used the Carnation® Lactose-Free Evaporated Milk, which is one of the delightful three varieties. You could also substitute traditional evaporated milk without any change to the texture or taste.
Carnation® Lactose-Free Evaporated Milk is available in a re-closable tetra pack – super practical – that allows you to use the amount needed in your recipe, then store the rest in the refrigerator. This packaging is especially useful if you like coffee with evaporated milk. With the cans, I always ended up making a mess.
This cake has a fine crumb and a delicate coffee-with-milk flavor. Well-wrapped, it lasts for a week and can be served as a dessert with whipped cream and berries, or as a snack. Another option I always recommend with cakes is to toast it (as if it were a slice of bread) and eat it warm. Amazing!
You can also add other flavors to the cake according to your favorite coffee order: vanilla, cinnamon, ginger, or other flavorings go very well.Print
A soft cake with a delighful caffe latte flavor.
- 3 eggs
- 1 cup of granulated sugar
- ¾ cup of Carnation® Lactose-Free Evaporated Milk
- 1 tablespoon instant coffee dissolved on ¼ cup of hot water
- ⅓ cup of vegetable or olive oil
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- Pinch of salt
- Preheat the oven to 350F.
- Grease 8” round baking pan. Cover the bottom with parchment paper.
- Separate the egg yolk from the whites.
- Beat the whites to hard peaks.
- Mix the sugar, evaporated milk, salt, and coffee.
- Add the egg yolks, oil, and mix until combined.
- Add the flour and baking powder.
- Fold the whites on the mixture.
- Pour into the baking pan, smooth the top and bake for 45 minutes or until golden.
- Let cool 20 minutes on a rack, unmold.
- Serve cold with whipped cream and fruit if desired.