I’m torn on whether this recipe rose to the challenge or was a flop.
What rose to the challenge was the taste. It had the same sponginess as a pudding, and I love puddings! However the flop portion was that it sunk in the middle and it didn’t rise very high.
If you’d like to view recipes I’m thinking of baking, or already have, then please visit my Baking Recipes Pinterest page.
3 eggs, separated
1 tbs vanilla extract
200g caster sugar
1 cup self-raising flour, sifted
1 tsp baking powder
½ cup evaporated milk
½ cup condensed milk
½ cup full cream milk
200ml thickened cream whisked to soft peaks, to serve
Seasonal berries, to serve
Preheat the oven to 150°C. Grease and line base and sides of a 20cm spring form cake pan.
Using an electric mixer, whisk egg whites on low speed for 1 minute or until frothy. Add egg yolks and beat on medium speed for 1 minute. Add vanilla and sugar, and beat for 1 minute.
Add flour and baking powder and beat for a further 1 minute, or until just combined. Transfer batter to cake pan, gently smoothing surface, and then bake for 35-40 minutes until golden.
Cool cake in pan for 15-20 minutes, then turn out onto a serving plate with a rim. Meanwhile, combine the three milks in a jug then slowly pour milk mixture over the cake, allowing it to soak in.
Serve cake topped with a dollop of whipped cream and seasonal berries.