Serves 8-10 (8×8 inch tray)
Ingredients
3 eggs (room temperature)
1 cup all-purpose flour
1½ tsp baking powder
½ cup sugar
½ cup milk (room temperature)
1 can condensed milk
1 can evaporated milk
1 cup heavy cream
1 tsp vanilla essence
Method
Heat the oven to 350F/180C/Gas4. Sift flour with baking powder. Beat eggs for 5 mins. Add sugar little by little while still beating the eggs. Turn the beater down to slow and add a third of the flour, then a third of the milk, then a third of the flour and
so on until all the ingredients blend completely.
Transfer to an ovenproof dish and bake for 30 mins. In the meantime, mix the 3 milks with the vanilla and set aside.
To make sure the cake is ready, insert a skewer and it should come out clean. Then skewer the cake everywhere as soon as it comes out of the oven and pour the cold milks over the cake. Cool and serve. Keeps well in the fridge for several days.
Recipe by Sharon McKee’s
