2 cups (500 ml) unbleached all-purpose flour

2 tablespoons (30 ml) cornstarch

1 tablespoon (15 ml) baking powder

1/4 teaspoon (1 ml) baking soda

1 cup (250 ml) milk

1 teaspoon (5 ml) white vinegar

1 can 10 oz (300 ml) sweetened condensed milk

1/2 cup (125 ml) brown sugar

1/2 cup (125 ml) unsalted butter, melted and cooled

2 teaspoons (10 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) round springform pan. Line bottom with parchment paper.

In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.

In another bowl, combine milk and vinegar. Set aside.

In a third bowl, stir condensed milk, brown sugar, butter and vanilla with a whisk. Add dry ingredients alternately with milk mixture until smooth. Pour into prepared pan. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack before removing from pan.

If you want, remove the rounded top of the cake before frosting it. Cut cake in half horizontally. Spread inside with a third of the Egg-Free Buttercream. Close cake and frost completely with remaining buttercream.

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