This easy cake recipe involves making a light sponge and soaking with a mix of three different milks, making it extra moist and light and gorgeously sweet. Simply top with whipped cream and a dusting of cinnamon and cocoa and enjoy. See method
- Serves 18
- 15 mins to prepare and 25 mins to cook, plus cooling
- 318 calories / serving
- Freezable
- Vegetarian
Ingredients
- 110g butter, softened, plus extra for greasing
- 220g plain flour
- 1½ tsp baking powder
- 200g caster sugar
- 5 large eggs
- ½ tsp vanilla extract
- 250ml whole milk
- 250ml tin condensed milk
- 250ml tin evaporated milk
- 160ml double cream
- 160ml Elmlea double
- ½ tbsp ground cinnamon
- ½ tbsp cocoa powder
Each serving contains
Energy
1325kj
318kcal 16%Fat
19g27%Saturates
11g56%Sugars
22g24%Salt
0.3g5%
of the reference intake
Carbohydrate 31.6gProtein 6.8g Fibre 0.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 33 x 22cm baking tin.
- Sift the flour and baking powder into a bowl and set aside. Put the butter and sugar in a large mixing bowl and beat with an electric whisk for 2-3 mins until well combined and slightly lighter. Beat in the eggs, one at a time, then beat in the vanilla. Fold in the flour and baking powder with a metal spoon until just combined. Transfer to the cake tin and level with the back of a spoon.
- Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the centre comes out clean. Set aside in the tin on a wire rack until completely cool. Use the baking paper to remove the cake from the tin and transfer it to a large baking tray.
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- Use a skewer to pierce the cake all the way through all over, covering most of the top of the cake. Whisk the 3 milks together in a bowl or large jug, then pour evenly over the cake. Set aside until the liquid has been absorbed by the sponge.
- Whisk the cream and Elmlea until soft peaks form. Transfer the cake onto a serving plate or board and spread over the cream. Mix together the cinnamon and cocoa powder and sift over the cake.
Get ahead:Make the sponge 48 hrs ahead and keep at room temperature in an airtight container. The finished cake will keep in the fridge for up to 2 days. Freeze the un-iced sponge, wrapped in clingfilm and foil, for up to a month.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our articleLove Your Freezer.
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