(light acoustic music)
- Greetings, my beautiful lovelies.
It's Emmy and welcome back.
Today, I'm gonna be making
a cake that requires no oven
and uses the clutch ingredient
of all clutch ingredients, condensed milk.
I'm going to be making a
squishy condensed milk cake.
So big thanks to Edward for Dming me
with a link to this recipe.
And I will put that link down below.
It comes from a YouTube
channel called Savor Easy.
So let's go ahead and make this, shall we?
First we have to separate
three eggs, so....
And I'm going to do that
today with this lovely gadget.
And this is called Mr. Bogey.
Is it called Mr. Bogey?
Boogeyman.
This lovely tool that was
sent to me by lovely Melissa
and Melissa, thank you so much.
This is Boogeyman.
And he separates eggs by cracking the egg
in the top and you get to pour the whites
out of his nostrils.
Isn't that lovely?
Perfect.
Crack a beautiful egg into his head.
(egg cracks)
Boop.
Pour the whites out of his nostrils.
Here we go.
Yes, it's happening.
Poor Mr. Boogeyman.
It's coming right out of
his nose a little bit slow,
I have to say.
Maybe they can make the nostril
openings a little larger.
Oh my gosh.
My kids love this.
Although if it was bum related,
they'd be even more excited.
I don't know what it is exactly,
but my oldest in particular
is just, finds bum humor
just so funny.
I have a hard time with it, honestly.
I just don't find it funny.
I never have.
Bums, poop.
It takes a while, to be honest.
There's still a lot of boogies in here.
Come on, boogie, man.
That is pretty great though.
So the slippery thinner part of the white
comes out pretty easily,
but the thicker part it's
having a harder time with.
So I'm gonna do some intervention here
and I'm going to use my
impeccably clean hands
as Julia recommends.
I am guessing Boogeyman
comes from the tradition
of Toby jugs,
which in the UK are these
anthropomorphize jugs
kind of like caricatures.
I think that's what
Boogeyman kind of nods to.
To my three egg yolks, I'm going to add
300 grams of condensed milk.
It's about three quarters
of a can or one cup.
Oh yes.
Who knew you could make
so many wonderful things
using condensed milk.
You can make no churn ice cream.
- Whoa.
- You can make
five minutes lemon pie.
- Whoa.
- It's just,
it's amazing stuff.
You can make dulce de leche,
which looks amazingly easy.
I haven't done that one yet,
- What?
- but beat the all together.
Oh, look at those yolks.
They're so beautiful.
(whisk scraping)
One teaspoon of vanilla.
Boop boop boop boop!
And a quarter cup or 50
grams of softened butter.
I'm going to save a little bit of this.
Just a little shmear of this
for later, work that all in.
Oh, it smells so good already!
Next we're going to add 125 grams of flour
or one cup of flour.
Beep beep beep beep!
25 grams or three
tablespoons of corn starch.
If any of you are curious,
I went ahead and weighed these
rather than using volume measure.
Two teaspoons of baking powder.
One.
Two.
And a half teaspoon of salt.
We're gonna mix this
until it's just combined.
Not too much effort in here.
So that's a really simple, easy technique.
Just turn it with your whisk
and then kind of shake it.
So it kind of falls through the tines.
Do you call the wiry things on a whisk,
do you call those tines?
I don't know.
I know that's what you
call them on a fork.
What do you call them for a whisk?
Now we're gonna beat up the egg whites
to a medium stiff peak.
And I'm just using a hand mixer here.
You could do this with a whisk as well.
(machine buzzing)
Okay.
I think we're there.
I'm concerned about deflating
all of my egg whites.
So I'm going to add some of it to this
and mix it that way first.
'Cause this is such a stiff batter
that it needs to be loosened first.
That noise in the background
is just my water coming up to temperature.
We're going to steam this
cake rather than baking it.
'Cause it might be
surprising to a lot of people
that live in the West,
but many people do not
have ovens in their homes.
In Japan, for example, when I lived there,
no one really had an oven.
There are often microwave
combination ovens.
Never seen that before, but amazing.
So your microwave oven also can bake.
Incredible.
So you may find small ovens,
but not the full size Turkey
size ones you find here in U.S.
Yeah.
Not to say that there's not exceptions.
People do have them, but
they're not ubiquitous.
Now I'm going to add a little
bit more of the egg white.
So up and over, up and over.
Finally the last bit of that.
Next, I've got an eight inch cake pan
and I've cut a piece of parchment
to fit into the bottom and the parchment
kind of wants to bow up.
And I remember Japa Pan
teaching this old technique.
Take a little bit of butter,
which I reserved, and rub it
into the bottom of the pan
and then stick your parchment in there
and it should lay down nicely.
Yay.
Now we're going to cover this in foil
(foil crinkling)
and place this in a steamer
and steam at medium high
for 45 minutes.
And then we will have a
squishy condensed milk cake.
All righty, see ya in a little bit!
All righty, my lovelies,
I am back with the condensed
milk cake and it looks great.
So it took exactly 45
minutes, just like instructed.
I took it too thick and
I checked for doneness.
I took it out of a steamer and let it cool
for about 15 minutes
before I un-molded it.
Just took a butter knife
and loosened the perimeter.
And then I flipped it over onto a plate.
And here is the beautiful cake.
It rose beautifully.
And you definitely have to
line the bottom of the pan
with parchment paper because
the batter tends to stick.
Even on the sides, mine stuck a bit.
Super simple, super easy,
and you didn't need an oven.
And now I can't wait to give this a taste
and then give it a squish,
'cause that's really what
this is about, right?
The squishiness of a cake.
All righty.
It feels very moist.
What is it about that word?
People have such an aversion to?
It's clear that I don't
have an aversion the word.
Okay.
So cut all the way down.
Yay, it turned out great!
Okay.
Let's give this slice of cake squish.
Here we go.
Squish, squish, squish, squish.
Look at it squish. (laughs)
All righty, so let's give this a taste.
Itadakimasu!
It's fluffy and light and
airy and has the texture
of an angel food cake and about the same
kind of sweetness too.
It has a dairy quality to it.
Not surprising.
We have condensed milk in it
and it tastes rich, but not heavy.
It's kind of similar to the texture of,
say, when I made my jiggly cheesecake.
Has a very fluffy light texture,
but that had a lot more butter in it.
And so that tasted richer
more like a poundcake.
Mm.
So it has a light and fluffy
texture, but not only that,
it has a little bit of
a bounce to it, too.
So although it does look like a cake,
when you look at the crumb,
it's bouncier than a typical cake,
very similar to other
steam breads or steam cakes
in that sense.
It's not an oily kind of moisture.
It's steamed.
(Emmy laughs)
Oh, Emmy.
You're just so articulate
sometimes, aren't you?
So there you have it.
That is the condensed milk squishy cake.
Big thanks again to Edward
for DMing me with the recipe.
And thank you guys so much for watching.
I hope you guys enjoyed that one.
I hope you guys learned something.
Please share this video with your friends.
Follow me on social media,
like this video, subscribe,
and I shall see you in the next one.
Toodaloo, take care.
Bye!
(light chill music)
(duck quacking)
