Cuban recipe

Fluffy Condensed Milk Panetela Without Filling

Name: Fluffy Condensed Milk Panetela Without Filling
Prep time: 20 min
Cook time: 45 min
Total time: 105 min
Ingredients: 397 g sweetened condensed milk (1 can, 14 oz); 4 large eggs, approximately 200 g without shells; 150 g all-purpose wheat flour (approximately 1¼ cups, filled without packing); 50 g unsalted butter, melted and warm (approximately 3½ tablespoons); 6 g baking powder (approximately 1½ teaspoons); 5 ml vanilla extract (1 teaspoon); ¾ g fine salt (approximately ⅛ teaspoon); 5 g butter, approximately 1 teaspoon

Condensed milk panetela with a soft, moist crumb and no added sugar, filling or topping. A homemade snack to enjoy with coffee and milk.

CiberCubaNovember 15, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking45 min
Total time1 h 45 min
Servings1 panetela, 20 cm/8 inches, serving 8
DifficultyMedium

A can of condensed milk gives this panetela its sweetness and soft crumb. It is made to be cut into wedges and enjoyed with coffee and milk. With no filling or topping, it retains the simplicity of homemade snack cakes.

The condensed milk is incorporated into the batter before baking. Whipped egg whites add air, and a moderate amount of butter helps keep the crumb tender without needing to add a milk soak afterward.

Ingredients

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For the panetela

397 g sweetened condensed milk (1 can, 14 oz)
4 large eggs, approximately 200 g without shells
150 g all-purpose wheat flour (approximately 1¼ cups, filled without packing)
50 g unsalted butter, melted and warm (approximately 3½ tablespoons)
6 g baking powder (approximately 1½ teaspoons)
5 ml vanilla extract (1 teaspoon)
¾ g fine salt (approximately ⅛ teaspoon)

For the pan

5 g butter, approximately 1 teaspoon

Method

Prepare the pan and ingredients

Preheat the oven to 170 °C/340 °F, with top and bottom heat and no fan. Grease a 20 cm/8-inch round pan, at least 6 cm deep, with the 5 g of butter and line the base with parchment paper.
Melt the 50 g of butter for the batter and let it cool until warm. Separate the egg whites from the yolks, taking care not to get any yolk in the bowl of whites.
Sift the flour, baking powder and salt together. Set aside.

Make the batter

In a large bowl, mix the yolks with the condensed milk, vanilla and warm melted butter. Whisk by hand until smooth.
Add the dry ingredients in two batches, mixing with a spatula just until the flour disappears. The base will be thick; do not add milk or water.
Using clean, dry electric beaters, beat the egg whites to medium peaks: they should hold their shape and bend slightly at the tips. Stop before they look dry or separate into clumps.
Add one-third of the egg whites to the base and mix gently to lighten it. Fold in the rest in two batches, running the spatula along the bottom and lifting the batter. Stop when no pockets of egg white remain visible.
Pour the batter into the pan and gently smooth the surface. Put it in the oven immediately.

Bake and cool

Bake on the center rack for about 40–45 minutes. Do not open the door during the first 30 minutes. If the surface browns too much toward the end, cover it loosely with a sheet of aluminum foil.
Check the center with a skewer: it should come out without raw batter, although a few moist crumbs may cling to it. If it comes out wet with batter, continue baking in 5-minute intervals.
Let the panetela rest in the pan for 10 minutes. Run a thin spatula around the edge, carefully remove it from the pan and peel the paper off the base.
Let cool on a rack for another 30 minutes, or until warm and able to be cut without breaking the crumb. Serve in 8 wedges.

Tips and variations

Total time. Allow 20 minutes for preparation, 45 minutes for baking and 40 minutes for cooling: 1 hour and 45 minutes. Baking time can vary depending on the oven and the material of the pan; always check the center.

The sweetness is already in the can. Use sweetened condensed milk and do not add sugar to the batter. A 14 oz US can contains approximately 397 g. If your container holds a different amount, weigh out 397 g. Evaporated milk is not a direct substitute.

How to keep the air in. Whip the egg whites after preparing the base and fold them in immediately. When incorporating the remaining whites, use a spatula and a folding motion; do not beat again with the mixer.

Measurements and pan. Cup and tablespoon equivalents are approximate; weighing the flour makes it easier to repeat the result. Use all-purpose flour and baking powder, not self-rising flour. A much smaller pan will leave a batter layer that is too deep and will require different baking times.

Storage. Once cool, wrap the panetela well or store it in an airtight container and refrigerate for up to 4 days. Take out only the portions you plan to serve about 15 minutes beforehand to take the chill off. You can also freeze well-wrapped portions for approximately 2 months to better preserve their quality and thaw them in the refrigerator.