Description
A deliciously soft sponge cake topped with whipped cream and fresh berries.
Ingredients
Scale
- 5 eggs
- ¾ cup sugar
- 1 tsp vanilla
- ½ cup melted butter (cooled)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 cups heavy cream (1/2 cup to mix with the condensed milk and 1½ cups whipped for the top of the cake)
Instructions
- Preheat oven to 350ºF or 180ºC
- Grease a (8″ x 11″) or 20 x 30cm (approximate size) baking dish.
- Using a blender, mix the eggs, sugar, and vanilla for about 3 minutes, until the mixture is pale and thick.
- Add in the melted butter and flour, baking powder and salt. Mix until combined.
- Pour THE batter into baking dish and bake in the preheated oven for around 25 minutes or until a fork inserted in the center comes out clean.
- Whisk together the sweetened condensed milk, evaporated milk and ½ cup of the heavy cream.
- When the cake comes out of the oven, poke the top of it all over with a fork.
- Pour half of the milk mixture over the cake. Once the mixture is absorbed. Slowly pour more milk until the cake doesn’t absorb anymore. Use more or less of the milk mixture, but make sure to wait and see if the milk gets absorbed before pouring more over the cake.
- Allow cake to cool before topping with the remainder 1½ cups cream (whipped).
- Place in the fridge for 1 hour and decorate with mixed berries and a sprinkle of icing sugar, before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes