This Mexican milk cake is heaven-on-earth for sweet tooth and milk lovers, with a perfect combination of soft vanilla sponge cake soaked in a 3-milk mixture.
This Mexican milk cake is heaven-on-earth for sweet tooth and milk lovers, with a perfect combination of soft vanilla sponge cake soaked in a 3-milk mixture.
Ingredients
2 OZ / 50 G sugar
3.5 OZ / 100 G butter
4 EA eggs
7 OZ / 200 G self-rising flour
1 TSP baking powder
1 TSP vanilla paste
7 OZ / 200 G condensed milk
7 OZ / 200 G evaporated milk
7 OZ / 200 ML milk
Directions
Preheat your oven to 160°C / 320°F. Add your eggs and sugar into the mixing bowl. Insert the butterfly whisk, then mix for 3 minutes / speed 4. Scrape down the sides.
Add your vanilla bean paste, baking powder, flour and softened butter to the mixing bowl. Mix again with the butterfly whisk inserted for 45 seconds / speed 3.
Line an 8-inch x 5-inch deep sheet pan with parchment paper and empty the batter mix into the sheet pan. Bake the cake for 30 minutes or until cooked through. Allow to cool and clean out the mixing bowl.
Once your cake is cooked and cooled down, make the cake mix by adding the evaporated milk, condensed milk and milk into the mixing bowl. Heat up the milk mixture for 5 minutes / 195°F|90°C / speed 2 / stir.
Poke holes in the cake with a skewer, then pour the milk mixture over the sponge till fully absorbed. Top with some extra whipped cream and keep in the fridge till ready to serve.
