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Three Milks Cake

A slow, luminous sponge cake soaked in a trio of milks, creating a plush, tender dessert topped with a cloud of whipped cream that is both comforting and luxurious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Latin
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon table salt
  • 5 extra large eggs, separated
  • 1 cup granulated sugar
  • 0.5 cup whole milk
  • 0.5 cup salted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
Milk Soak Ingredients
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 0.67 cup heavy cream
Topping Ingredients
  • 2 cups cold heavy cream for topping
  • 0.25 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract for topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and prepare a 9 x 13 baking dish.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. Beat egg whites until frothy, then add 1/4 cup sugar and beat until stiff peaks form.
  4. In another bowl, mix egg yolks with 3/4 cup sugar until pale, then add milk, butter, and vanilla.
  5. Mix in the flour mixture in two additions without over-mixing.
  6. Gently fold in egg whites and pour the batter into the prepared dish.
Baking
  1. Bake for 23-25 minutes until a toothpick comes out clean.
  2. Let the cake cool, then poke holes in it with a fork.
Soaking and Topping
  1. Mix sweetened condensed milk, evaporated milk, and heavy cream, then pour over the cake in two stages, allowing it to soak.
  2. Refrigerate for at least 4 hours or overnight.
  3. For the topping, chill the mixing bowl and beat cold cream, powdered sugar, and vanilla until stiff peaks form.
  4. Spread the whipped cream over the cooled cake and refrigerate until serving.

Notes

Use room-temperature eggs for better emulsion and volume. Beat the egg whites to stiff peaks but avoid overbeating. Warm the cake slightly before adding the milk mixture to help absorption. Pour the milk mixture slowly in two stages.