This cake is one of my family’s favorite. Not only do they love the soft sponge cake but also the delightful contrast between the cake and the whipped cream frosting. You can even spike the whipped cream a bit by adding some clear vanilla extract and lemon zest.
You will need:
125 grams all-purpose flour
a pinch of salt
1 and 1/5 tsp of baking powder
220 grams granulated white sugar
5 eggs, room temperature
85 ml semi-skimmed milk
150 ml evaporated milk
170 ml non-fat sweetened condensed milk
60 ml heavy cream
1 tbsp vanilla extract
For the frosting:
450 ml heavy whipping cream
4-5 tablespoons granulated white sugar
optional: clear vanilla extract and/or grated lemon zest
1. Preheat your oven to 175 degrees C. Grease a baking pan (I used a 9 x 13 glass baking dish)
2. In a bowl, combine the flour, salt and baking powder.
3. Using two different bowls, separate the egg whites from the egg yolks. Using your mixer, beat the yolk with 165 grams of the granulated white sugar on high-speed until creamy and frothy. Add the semi-skimmed milk and vanilla and mix just until incorporated.
4. Pour this egg yolk mixture to the flour mixture and mix using a large wooden spoon or whisk. Do not overmix.
5. In a different and grease-free bowl, beat the egg whites into a meringue. Beat at high-speed until soft peaks form. Add the remaining white sugar and continue beating until peaks are formed.
6. Gently fold the meringue into the batter. I love to use a large whisk for this so I don’t overbeat the batter nor “destroy” the air bubbles in the meringue. Pour batter into the greased pan and spread evenly using a rubber spatula.
7. Bake for 30 to 45 minutes. When a toothpick inserted in the center of the cake comes out clean, the cake is ready.
8. Take out of the oven and let sit for minutes before turning it upside down on a cooling rack. Let it cool.
9. Meanwhile, combine the evaporated milk, sweetened condensed milk and heavy cream in a small jug or pitcher.
10. When the cake is cool enough to handle, transfer it to the tray where you will serve it. Pierce the surface with a toothpick. These holes will allow the milk to seep into the cake. Slowly pour the combined milk on the cake. If you don’t like your cake too soggy, then leave at least 1/4 or 1/3 of the milk mixture.
11. Let the cake rest for 30-45 minutes. Meanwhile, whip the heavy whipping cream until thick.
12. Frost the cake as you like. Decorate as you fancy and enjoy!
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