Creamy Milk Cake
🥛 Creamy Milk Cake
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- ½ cup whole milk
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk or heavy cream
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon or toasted coconut (optional garnish)
Instructions:
1. Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish.
2. Prepare Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat egg yolks and ¾ cup sugar until pale and creamy.
- Add milk and vanilla to yolks and mix well.
- Gradually add flour mixture to wet ingredients and mix until smooth.
3. Whip Egg Whites:
- In another bowl, beat egg whites until soft peaks form.
- Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form.
4. Combine:
- Gently fold the egg whites into the batter in batches, keeping the mixture light and airy.
5. Bake:
- Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Prepare Milk Mixture:
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk/heavy cream.
7. Soak the Cake:
- Once cake is slightly cooled, poke holes all over the surface using a fork or skewer.
- Slowly pour the milk mixture over the cake, allowing it to soak in completely.
- Refrigerate for at least 3 hours or overnight.
8. Make Whipped Topping:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Serve:
- Spread whipped cream over the soaked cake.
- Garnish with cinnamon or toasted coconut if desired.
