SUPER EASY 3 MILK CAKE!

In this video, I show you how to make the most incredible milk cake :)

INGREDIENTS:

SPONGE:

Eggs (6)
Vanilla (1 tsp)
Milk (120 ml, 0.5 cups)
Sugar (190 g, 1 cup)

Flour (226 g, 2 cups)
Salt (3 g, 3/4 tsp)
Baking Powder (7 g, 1 tbsp)

MILK MIXTURE:

Condensed Milk (350 ml, 1.5 cups)
Evaporated Milk (1.5 cups (reduced from 3 cups of milk))
Cream (0.5 cups)
Vanilla (2 tsp)
Salt (pinch)

DIRECTIONS:

SPONGE:

1. Add your eggs, vanilla, and milk to a large bowl and start mixing with a hand mixer.
2. Slowly pour in your sugar bit by bit until the mixture is lump free and pale yellow in color.
3. Add your dry ingredients to a separate bowl and mix thoroughly. Add them to your wet batter and mix again with the hand mixer until the consistency is thick and smooth.
4. Line your baking pan with butter paper and pour in your batter.
5. Preheat your oven to 180c and bake the cake for around 30-35 minutes or until a toothpick when inserted into the cake, comes out clean.
6. Take your cake out and let it rest for at least 10 minutes.
7. Remove it from the pan, take off the baking paper, and place it back into the pan so it's ready for the milk mixture.

MILK MIXTURE:

1. For evaporated milk, add your milk to a pan or a pot and heat aggressively until half the milk evaporates. Make sure to not go more than this.
2. Add your condensed milk, evaporated milk, cream, vanilla, and salt to a bowl and mix thoroughly.

ASSEMBLY:

1. Take your sponge cake and pierce it gently all throughout the surface with either a toothpick or a blunt knife or fork.
2. Pour your milk mixture over the surface (NOTE: Please use a pan bigger than the cake for this step or the milk will start pooling near the sides as it did for my cake.)
3. Once all the mixture has been poured, take your cake and place it in the fridge to rest for at least 6 hours and up to overnight.
4. Serve cold with your favorite toppings or fruit.

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