A light sponge cake soaked in three kinds of milk and topped with fluffy whipped cream.
Print
Pin
Calories: 420kcal
Equipment
- 9x13-inch baking dish
- mixing bowls
- electric mixer
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 cup whole milk or heavy cream
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat egg yolks with half the sugar until pale. Add milk and vanilla.
- Mix the yolk mixture with dry ingredients until combined.
- Whip egg whites to soft peaks, add remaining sugar, and beat until stiff.
- Gently fold egg whites into the batter.
- Bake for 25–35 minutes until a toothpick comes out clean. Cool completely.
- Whisk the three milks together and pour over the cooled cake.
- Refrigerate for at least 1 hour or overnight.
- Whip cream with powdered sugar and spread over cake before serving.
Notes
For best results, chill the cake overnight before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 180mg | Potassium: 320mg | Fiber: 1g | Sugar: 38g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 6mg