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Triple Milk Cake

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
150 min
SERVINGS
8 servings
Dessert Mexican
Triple Milk Cake
Ingredients
  • cooking spray with flour
  • 1 cup white sugar, divided
  • 5 large eggs, separated, divided
  • 1 cup all-purpose flour
  • 1/3 cup milk
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pint heavy whipping cream, divided
  • 10 maraschino cherries
Instructions
1
Preheat the oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius. To prepare the cake pan, lightly dust a 9-inch round springform baking dish with flour and then spray it with cooking spray to prevent sticking.
2
In a large mixing bowl, combine 3/4 cup of granulated sugar and egg yolks to create a smooth mixture. Using an electric mixer, beat the ingredients until they become light and fluffy in appearance, almost doubling their original volume.
3
Next, incorporate 1 cup of flour, 1/2 cup of milk, 1 teaspoon of baking powder, and a hint of vanilla extract into the mixture. Continue to blend until well combined.
4
In a separate bowl, whip egg whites until they form soft peaks. Gradually add the remaining 1/4 cup of sugar and continue to beat until medium peaks form. To lighten the mixture, gently fold 1/3 of the egg white mixture into the egg yolk mixture. Then, incorporate the remaining egg whites and pour the batter into the prepared cake pan.
5
Bake the cake in a preheated oven for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake from the oven and let it cool on a wire rack for 10 minutes.
6
To loosen the edges, use a knife to gently pry them away from the pan. Once removed, let the cake cool completely on the wire rack for an additional 20 minutes.
7
To serve, invert the cake onto a deep serving plate and remove the springform pan bottom. Use a two-pronged fork or cake tester to pierce the cake all over.
8
Prepare the filling and topping by combining condensed milk, evaporated milk, and 1/4 cup of whipping cream in a bowl. Measure out 1 cup of the milk mixture and refrigerate for future use.
9
Slowly pour the remaining milk mixture over the cake until it is fully absorbed.
10
Pour the remaining whipping cream into a chilled bowl and use an electric mixer to beat it until it thickens and reaches spreading consistency. Spread the whipped cream over the cake and garnish with cherries.
11
If serving at a later time, refrigerate the cake until ready to serve.