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Sweet Milk Cake

October 2008
Sweet Milk Cake

by 7 people

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This soaked sponge cake tastes like custard and bread pudding got together and decided to throw a big ol' party.

Makes: 12 servings

Prep: 35 mins

Bake: 30 mins

  • 6 large eggs, separated
  • 1 1/4 cups sugar
  • 2 cups evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups cake flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1 14 ounce can  sweetened condensed milk
  • 1 quart heavy cream
  • Papaya slices, for serving
  1. Preheat the oven to 350 degrees . Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in the flour and baking powder.
  2. Clean the beaters. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
  3. Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 45 minutes.
  4. In a medium bowl, whisk together the remaining 1 1/2 cups evaporated milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled cake. Cover and chill until the liquid is absorbed, about 4 hours.
  5. Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes. Serve with the cake and fruit slices.
Tip Get ahead:
  • Make this cake up to 2 days in advance.