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Nutrition: per serving

  • kcal301
  • fat15g
  • saturates9g
  • carbs34g
  • sugars25g
  • fibre1g
  • protein6g
  • salt0.3g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.

  • step 2

    Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.

  • step 3

    In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.

  • step 4

    Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.

  • step 5

    Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

  • step 6

    Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.

  • step 7

    Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Recipe from Good Food magazine, March 2019

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.6 out of 5.24 ratings

pmruk

I made this for a friend’s taco night. I followed the recipe here and the cake was amazing. Everyone loved it. I very easily upstaged a delicious brownie someone else had made. It tastes a lot like a cake version of horchata. Delicious.

alicemsn9

question

What size eggs?

amyclewis220314

question

I don’t have a 20cm square tin could i use a 20cm round tin?

mmb123dog

Ideally the round tin should be 23cm (9") to equate to a 20cm (8") square but if you use the 20cm round tin the cake will be deeper and will take a bit longer to bake. I'd check after 45 - 50 mins then carry on as recipe. Hope this helps.

jake.clayton13071

It's a slight faff (a LOT of washing up) but it tastes amazing. Great recipe

wpm889sgg445999

I have made a mistake and added all the wet ingredients into the batter, to try to fix my mistake, I added 200g of flour. I had nothing to lose at this point so I put it in the oven and hoped I wouldn’t have to throw it all away.

wpm889sgg445999

I haven’t finish the post, sorry…my other half and all his colleagues at work absolutely loved it and my other half said it was the best cake yet!! I was gobsmacked! Thank you

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