Fri, 22 September 2023
Ingredients
125g plain flour
1 1/2 tsp baking powder
1 pinch salt
5 large eggs, separated
200g caster sugar, divided
80ml whole milk
1 tsp vanilla extract
1 can (400g) sweetened condensed milk
1 can (340g) evaporated milk
240ml whole milk
For the Topping:
480ml whipped cream
Ground cinnamon, caramel or fresh berries for garnish (optional)
For the Cake
1. Preheat your oven to 175°C. Grease and flour a 23x33 cm baking dish.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the egg yolks with 150g of sugar until they are light and fluffy. Stir in the milk and vanilla extract.
4. Gradually fold the dry ingredients into the egg yolk mixture until just combined.
5. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50g of sugar and beat until stiff peaks form.
6. Gently fold the beaten egg whites into the batter until well incorporated.
7. Pour the batter into the prepared baking dish and spread it out evenly.
8. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
For the Milk Mixture
1. While the cake is still warm, use a fork to poke holes all over the surface of the cake. This will allow the milk mixture to soak in evenly.
2. In a separate bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Mix well.
3. Slowly pour the three milks mixture over the warm cake, making sure to cover it evenly. Allow the cake to cool to room temperature.
For the Topping
1. Once the cake has cooled, spread a generous layer of whipped cream over the top.
2. Sprinkle ground cinnamon on top or garnish with fresh berries, or caramel.
3. Refrigerate the cake for at least 2 hours (or overnight) before serving to allow it to absorb the milk mixture and set.
Fri, 9 May 2025
Chef: Kwanghi Chan
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