This is a basic sponge (without butter), of Latin American origin, steeped in three kinds of milk – evaporated, sweetened condensed and double cream. It has a light texture and is not soggy as no fats are used in the making.
I have requested and enjoyed it in homes, at birthday parties and at restaurants but always in the USA. In our home my daughter and daughter-in-law are master bakers and some of you have first hand experience of their spoils! So I approached the perfectly lined up ingredients with great trepidation having not baked for 10 years!
I needn’t have worried; it’s like riding a bicycle! The result was a great cake with clamouring for the recipe, follow the steps below for a very surprising result.
Ingredients
For the sponge
- 3 eggs separated
- ¾ cup sugar
- 1 cup plain flour
- 1 tbs baking powder
- ¼ cup milk
- 1 tsp vanilla extract
For the sauce
- 1 cup of sweetened condensed milk
- 1 cup evaporated milk
- 1 cup double cream
- 1 tsp vanilla extract
Method
For the sponge
- Place the egg whites in a bowl; beat with an electric mixer until firm white peaks form.
- Add the sugar a little at a time; keep electric mix running on medium speed.
- Add the egg yolks a little at a time, run the electric mixer on medium speed, turn up to maximum, and run until eggs are assimilated.
- Mix in the baking powder into the dry flour, add half of this to the egg mixture, run on medium, add the cold milk, keep mixing, add second half of the flour and baking powder mix, keep mixing using a medium speed.
- Add the vanilla essence, run the mixer on high until mixture is smooth and runny.
- Using a spatula, remove mixture into the baking tin. Bake for 30 mins on the middle rack or until a knife inserted in the middle comes out clean.
- DO not open the oven before 25 mins have lapsed or I guarantee the cake will sink!
- Remove cake from the oven, cool for 10 minutes, and then gently remove it into a round plate slightly larger than the size of the cake
- Using a sharp knife, poke holes all over the cake in readiness for pouring the milks.
For the milk sauce
- In a bowl, add the evaporated milk, sweetened condensed milk and double cream, add the vanilla essence and stir in with a spoon.
- Pour half the mixture gently over the cake, keep aside for 10 minutes and then pour the remainder of the mixture, spread with a spatula and keep the cake in the refrigerator for 30 mins.
- Slice up and serve on its own or with a dash of freshly sliced strawberries and fresh blueberries.
