Grease two 20cm round cake tins or line with baking paper.
Sift together the flour, baking powder and bicarb. Set aside.
In a bowl add the melted butter, tin of condensed milk, vanilla and 150ml of water. Whisk to combine.
Slowly add the flour mixture to the wet mixture and beat until smooth.
Place in the oven and bake for 20 minutes or until a skewer pushed through the center comes out clean.
Recipe Hints and Tips:
Egg Free Butter Cake is suitable to freeze for up to two months.
Cool to room temperature and double wrap in plastic wrap.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
