RECIPE BY:

Sarah Todd

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup granulated sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can Coles evaporated milk
  • 14 ounce can Coles sweetened condensed milk
  • 1/4 cup whole milk

METHOD:

  • Preheat oven to 180 degrees. Lightly spray a 9×13” pan with non-stick cooking spray.
  • In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
  • Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
  • Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
  • Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  • Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn’t have divots in it.
  • Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  • Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk

Our friends at Wine Selectors recommend pairing this dish with a Liqueur Topaque.

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