Three-Milk Sponge Cake Recipe
By January 1, 2014Published:
- Yield: 12 Servings
- 5 eggs separated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup white sugar divided
- 1/3 cup milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 14-ounce can sweetened condensed milk
- 1 13-ounce can evaporated milk
- 2 1/4 cups heavy cream divided
- 3 tablespoons powdered sugar
- Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
- Place the egg whites in the bowl of an electric mixer and beat on high speed.
- Meanwhile in a separate mixing bowl, stir together the flour, baking powder, salt, and 3/4 cup of the white sugar. When soft peaks form in the mixer bowl, gradually add the remaining white sugar and continue beating until stiff peaks form. Set aside.
- Whisk the egg yolks for 1 minute until beaten. Add the milk, vanilla extract and almond extract. Stir into the flour mixture and thoroughly combine. Fold in the beaten egg whites and spread evenly in the prepared baking dish.
- Bake 35 to 45 minutes or until a tester inserted in the center comes out clean. Turn the cake onto a platter that is rimmed and cool completely.
- Meanwhile, combine the sweetened condensed milk, evaporated milk, and 1/4 cup of the heavy cream in a glass measuring cup. When the cake has cooled, poke holes all over the surface with an ice pick. Gradually pour all but 1 cup of the milk mixture over the top of the cake. Discard the remaining cup of the milk mixture. Allow the soaked cake to sit for 25 to 30 minutes.
- Beat the remaining pint of heavy cream at high speed of the electric mixer, gradually adding the powdered sugar 1 tablespoon at a time. When the cream is thick, spread over the top of the soaked cake. Serve immediately or refrigerate for later use.