This festive Mexican cake is luxuriously rich and moist. It is a great dessert cake and
It has given me a opportunity to use my pretty platter from Talavera ceramics in Mexico.
Keen on visiting Mexico? Our next trip leaves late April 2020, they are so much fun.
Travel to Mexico with Helen.
- 3/4 cup caster sugar
- 5 eggs, separated
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 cup evaporated milk
- 3/4 cup cream
- 395g can sweetened condensed milk
Preheat the oven to 170 C. Line a 30cm round cake pan with baking paper.
Place 1/2 cup of sugar and the egg yolks into a mixing bowl and whisk or beat with an electric mixer until pale and creamy. Mix in the milk and vanilla.
In a separate bowl sift together the flour and baking powder.
Gently mix the dry ingredients to the egg and sugar mixture.
Using an electric mixer beat the egg whites until fluffy and then gradually add the remaining 1/4 cup sugar. Beat the egg whites until smooth and glossy and then gently fold into the cake batter.
Spoon the batter into the prepared tin, smooth the surface to ensure it is even and then bake for 35 minutes or until a skewer inserted comes out clean.
While the cake is cooking heat the evaporated milk and cream together in a small saucepan until just about boiling. Remove from the heat, eave to sit for a few minutes then mix in the condensed milk and stir until smooth.
Ten minutes after the cake comes out of the oven prick holes over the surface with a skewer. Slowly drizzle over the sweet milk allowing the cake to absorb the liquid before adding more. Reserve about a quarter of the liquid to serve with the cake.
Cover and refrigerate for at least 4 hours or overnight.
Turn the cake out onto a plate and cut small portions, top with dollops of whipped cream and serve with fruit such as fresh berries.