Melt in mouth cake that has milk n cream!
Prep Time
50 mins
Cook Time
45-50 mins
Total Time
1-hour 40 mins
Directions
Step 1
Prepare the Sponge Batter: Preheat your oven to 170–180°C and grease a baking dish. In a bowl, sift together all-purpose flour, baking powder, and salt. Separate the eggs into whites and yolks. In a large bowl, beat the egg yolks with ¾ cup sugar until pale and creamy, then add vanilla and mix. Warm the milk slightly and add it into the yolk mixture. In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients slowly until just combined. Do not overmix to keep the sponge light and airy.
Step 2
Bake the Cake: Pour the batter into the prepared dish and spread evenly. Bake for 25–30 minutes or until the top is lightly golden and a toothpick inserted comes out clean. Let the cake cool completely in the pan.
Step 3
Prepare the Three Milk Syrup: In a bowl, combine evaporated milk, condensed milk, and heavy cream. Mix well until fully combined. This will be your soaking mixture.
Step 4
Soak the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the prepared milk mixture over the cake, allowing it to soak in gradually. Make sure to cover the entire surface evenly. Let the cake rest for at least 1–2 hours (or refrigerate for better absorption).
Step 5
Add Cream Topping: Whip your whipping cream until soft peaks form. Spread a smooth layer over the soaked cake.
Step 6
Final Decoration & Serving: Dust with cocoa powder, add fresh fruits, or keep it simple with clean cream finishing. Chill before serving for the best texture and flavor.
Pro Tip: The longer it chills, the better it tastes—overnight soaking gives the most soft and juicy result.
