Ingredients
For the cake:
- 4 eggs (room temperature)
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk
For the milk soak:
- 1 cup evaporated milk
- 1 cup condensed milk
- 1 cup fresh cream (or heavy cream)
For topping (optional):
- Whipped cream
- Chopped nuts (pistachios/almonds)
- Cinnamon or cocoa powder
👩🍳 Instructions
1. Make the sponge cake
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Beat eggs and sugar until pale and fluffy (about 5–7 minutes).
- Add vanilla extract.
- Sift flour + baking powder, then gently fold into the batter.
- Warm the milk slightly and mix it in.
- Pour into the pan and bake for 25–30 minutes until golden.
2. Prepare the milk mixture
- In a bowl, mix:
- evaporated milk
- condensed milk
- fresh cream
- Stir until smooth.
3. Soak the cake
- Let the cake cool slightly.
- Poke holes all over using a fork or skewer.
- Slowly pour the milk mixture over the cake.
- Let it absorb fully.
4. Chill & decorate
- Refrigerate for at least 2–4 hours (overnight is best).
- Top with whipped cream and sprinkle nuts or cocoa.
✨ Tips
- Don’t skip chilling—it’s what makes it ultra creamy.
- Use full-fat milk products for the best texture.
- The cake should look “wet” but not soggy—add milk gradually.