Easy Vanilla Milk Cake
This Easy Vanilla Milk Cake recipe is the perfect dessert to make from scratch & serve at special occasions!
Ingredients
For the cake
- 5 Eggs (yolks & whites separated)
- 450 g Sugar split into 250g + 200g
- 1 tsp Vanilla Extract
- 180 g Flour
- 1½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Milk
- 57 g Butter (melted)
For the milk
- 300 ml Evaporated Milk
- 397 g Condensed Milk (one tin)
- 250 ml Whole Milk
For the frosting
- 284 ml Double Cream
- 50 g Sugar
- Sprinkles (optional) for decoration
Instructions
Making the cake
- Preheat oven to 180°C.
- Whisk the yolks with 250g sugar until light & fluffy. Mix in vanilla extract.5 Eggs (yolks & whites separated), 450 g Sugar, 1 tsp Vanilla Extract
- Sieve flour, baking powder, and salt into the mixture. Mix to combine.180 g Flour, 1½ tsp Baking Powder, ½ tsp Salt
- Stir in milk and melted butter.½ cup Milk, 57 g Butter (melted)
- In a separate mixing bowl, whisk egg whites till starting to stiffen.
- Add the remaining 200g sugar and continue to whisk until firm & glossy.
- Fold in a third of the whipped egg whites into the yolk mixture to loosen up the batter. Then fold in the second third and, as it starts to combine, fold in the remaining third till everything is just combined.
- Transfer the batter into a 8x8 baking tin and bake in the oven for 40-50 minutes till golden on top. Set aside to allow to cool down.
Make the milk
- In a large jug, mix together evaporated milk, condensed milk, and whole milk.300 ml Evaporated Milk, 397 g Condensed Milk (one tin), 250 ml Whole Milk
- After the cake has cooled down, use a fork / skewer / toothpick to prick holes all over.
- Pour half the milk all over the cake and reserve the remaining half for serving later.
- Chill in the fridge for a few hours or overnight.
Make the topping
- Whisk together Double Cream and Sugar until stiff peaks form.284 ml Double Cream, 50 g Sugar
- Spread the whipped cream over the chilled cake. Top with sprinkles if you like and serve with the remaining sweet milk!
Notes
- When incorporating whipped egg whites into the cake batter, do it in batches – ideally about a third each time – to help lighten the batter and allow the whipped egg whites to combine with the mixture quicker.
- It is very important that you fold, not stir, the whipped egg whites into the cake batter. Stirring will cause the batter to overmix, releasing all the air that you have incorporated earlier through whipping the egg whites. Overmixing during this stage will cause the cake the deflate.
- After poking holes & pouring milk over the cake, allow it to chill in the fridge for at least a few hours or even overnight. This “resting period” allows the cake to fully soak up and absorb the delicious milk mixture, offering not just a milky flavour but also a beautiful moist crumb.