This incredibly moist dessert, also known as milk cake, originates from Mexico. It consists of a light sponge that's soaked in both condensed and evaporated milk, giving it a lovely pudding-like consistency. We've sprinkled a little cinnamon over the top to finish, for a hint of warming spice.
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Yields:
16
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Cal/Serv:
373
Ingredients
200g
caster sugar
5
medium eggs, separated
1tsp.
vanilla bean paste
50g
butter, melted, plus extra to grease
200g
self-raising flour
125ml
whole milk
1
x 397g tin condensed milk
1
x 410g tin evaporated milk
For the topping
300ml
double cream
3Tbsp.
icing sugar
1/2tsp.
cinnamon
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3 and grease and line a rough 25 x 30cm baking/roasting tin with baking parchment.
Step 2In a large mixing bowl, beat the sugar and egg yolks together until pale and the mixture leaves a ribbon trail, about 10min on a high-speed.
Step 3In a separate medium mixing bowl, beat the egg whites to stiff peaks.
Step 4Mix a large metal spoonful of egg white into the egg yolk mixture to loosen. The, add the remaining egg white to the egg yolk mixture. Using the spoon, gently fold the egg whites into the mixture, until no more egg white remains.
Step 5Sieve the flour into the egg and sugar mixture, fold in until just combined, then in turn, gently fold in the whole milk, butter and vanilla paste until combined.
Step 6Tip the mixture into the prepared baking/roasting tin and bake for 25min until risen and golden.
Step 7Meanwhile, stir together the condensed and evaporated milk in a large jug.
Step 8Poke holes all over the warm sponge and pour over half of the milk mixture. Leave to absorb and then pour over the remaining milk mixture. Leave to cool completely in the tin.
Step 9Once the cake is cool, make the topping. In a large bowl, beat the double cream and icing sugar together, using a hand-held electric whisk, until the mixture just starts to thicken and form soft peaks.
Step 10Spoon over the cream mixture and spread to level. Dust with cinnamon and serve in slices.
To store: Store the iced cake in an airtight container in the fridge for up to 4 days.
Don’t worry if all the liquid doesn't sink into the cake immediately, it will absorb eventually.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
