Recipe:
5 room temp eggs (seperated)
1/3 cup melted butter
2 tablespoons oil
2 cups (400 g) caster sugar separated in 1/2
1 cup (235 ml)tepid milk
2 tsp vanilla paste
2 cups (250 g) flour
2 tsp baking powder
1 teaspoon of salt
1 teaspoon vanilla paste.
Seperate eggs and whisk egg whites in stand mixer on mefium gradually adding sugar until soft peaks form then set aside.
Make the milk trio: (4)
1 1/2 cup regular milk
1cup (118 ml) heavy cream
14 oz (397 g) condensed milk
12 oz (340 g) evaporated milk
1 teaspoon vanilla paste
Pinch of salt
Whisk milks together then set aside.
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Cake:
Seperate eggs whites from yolks.
Whip egg whites with half the sugar until soft peaks form adding sugar gradually then set aside.
Add the other half of the sugar to the egg yolks and beat together until pale and thick.
Add milk and vanilla to yolk mixture and whisk until just combined then set aside.
Whisk together dry ingredients (flour, baking powder, and salt. Sift dry ingredients into yolk mixture in 3 parts, folding to incorporate each time.
Fold in egg whites gently in 3 batches until batter is streaks free.
Pour batter into greased and line a 9×13 pan
Bake at 350⁰ for 20 min
Pour milk over hot cake then chill in fridge overnight.
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Icing:
1 quart heavy cream
3 tbsp of vanilla instant pudding mix and 1/2 cup powdered sugar.
1 tbsp vanilla
You can skip pudding mix addition of you are serving right away otherwise it is a good stabilizer.
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Dining and Cooking