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A classic sponge cake soaked in three milks for an ultra-moist, creamy, and comforting dessert.
Print Recipe
Course: Dessert
Cuisine: Latin American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 cup heavy cream

Equipment

  • mixing bowls
  • Electric mixer
  • Baking dish

Method
 

  1. Preheat oven to 350°F and grease a baking dish.
  2. Whisk flour, baking powder, and salt together.
  3. Beat egg yolks with 3/4 cup sugar until pale. Mix in milk and vanilla.
  4. Beat egg whites with remaining sugar until stiff peaks form. Fold into batter.
  5. Pour batter into pan and bake 25–30 minutes until set.
  6. Whisk condensed milk, evaporated milk, and cream. Pour over cooled cake.
  7. Refrigerate at least 4 hours or overnight before serving.

Nutrition

Calories: 360kcalCarbohydrates: 44gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 260mgFiber: 1gSugar: 33gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

Chill the cake overnight for the best texture and flavor.

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