This is absolutely undeniably delicious cake, soaked with a milky mixture. I have tried to make it with butter before, but I find that butter makes it soggy and heavy. When butter is not used, the cake is super light and fluffy, with many air bubbles. My friends and family loved this cake 🙂
For the cake:
1 cup flour (sifted)
½ cup sugar
2 tsp baking powder
3 eggs (separated)
1 tsp vanilla extract
¼ tsp cream of tartar
¼ cup milk
For the sauce:
1 cup heavy cream
1 cup evaporated milk
2 tbsp condensed milk
½ tsp vanilla extract
Whip cream to top
Preheat oven to 350 F. Line 9 inch cake pan with parchment paper.
Combine flour and baking powder in a small bowl, set it aside.
Beat up egg whites until it starts to foam, add cream of tartar and continue to beat on medium high speed for 1 minute. Slowly add sugar (1 tbsp at a time) and keep beating egg whites until stiff peaks form. Add egg yolks at this point (one at a time) and let it incorporate.
Reduce speed to medium, add flour mixture and milk alternating it a little by little. Bring speed to high, add vanilla extract and beat eggs for 1 more minute.
With a spatula, scrape the side gently, pour batter into cake pan. Shake it up to remove bubbles. Bake for 25 minutes.
Let it cool completely before infusing it with milk.
In a large bowl, combine together 3 milks (heavy cream, evaporated milk and condensed milk) and vanilla extract, whisk it gently just until its fully incorporated. Transfer cake to serving plate. Pierce the top with fork gently. Pour the milk sauce on top of the cake slowly, making sure it soaks fully every time.
Let the cake sit for at least couple hours in the refrigerator( the longer the better).
Before serving, cover your cake with freshly whipped cream. Decorate with berries.