Milk Cake with
Rainbow Evaporated Milk

Serving 6 - 8

From 55 mins


Ingredients:

  • 1 CUP ALL-PURPOSE FLOUR
  • 1 ½ TSP BAKING POWDER
  • ¼ TSP SALT
  • 5 EGGS (SEPARATE THE WHITES FROM THE YOLK)
  • 1 CUP SUGAR, DIVIDED
  • 1/4 CUP WHOLE MILK (FOR CAKE BASE)
  • 1 TSP VANILLA EXTRACT
  • 340 G RAINBOW EVAPORATED MILK
  • 400 G SWEETENED CONDENSED MILK
  • ¼ CUP WHOLE MILK (ADDITIONAL)

  • For the whipping cream topping:

  • 475 G WHIPPING CREAM
  • 3 TBSP POWDERED SUGAR
  • ½ TSP VANILLA EXTRACT
  • GROUND CINNAMON, FOR GARNISHING
  • FRESH STRAWBERRIES, FOR GARNISHING

Preparation:

  • Preheat the oven to 180 degrees C. Lightly spray a baking dish with non-stick cooking spray.
  • In a large bowl combine flour, baking powder, and salt. Separate the eggs into two separate bowls.
  • Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the milk and vanilla and stir to combine.
  • Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  • Use an electric mixer to beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.
  • Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer.
  • Bake for 25 to 35 minutes، remove from the oven and allow cake to cool completely.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  • Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
  • Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries.

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