Ingredients
5 free-range eggs
350g caster sugar
2 tsp vanilla paste
1 cup milk
125g unsalted butter
1¾ cups self-raising flour
½ cup milk powder
1 cup sweetened condensed milk
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Combine the eggs, sugar and vanilla in the bowl of an electric mixer and beat with the whisk attachment on high speed for 5 minutes, until thick and stable.
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Meanwhile, combine the milk and butter in a small saucepan and bring gently to a simmer. Fold into the egg mixture very gently, alternating with the sifted flour and milk powder. Spoon into a buttered and floured 1.75L Bundt tin, then bake for 40-45 minutes.
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Invert onto a wire rack, then smother with condensed milk. Allow to stand for 15 minutes to absorb the milk.
Cook's notes
As an alternative, make as a tray cake and top with simple frosting and seasonal strawberries.
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