A ‘sponge’ cake — Very easy to make! Then, once baked, a mixture of ’three milks’ (with a dash of Brandy) poured over — To create a very moist, amazing ‘custard’ cake.
Served with sliced bananas and a sprinkle of cinnamon — Amazing, yummy comfort-food elegance. Flavors work wonderfully together! Recipe ‘adapted’ from friends Laurie and Guillermo Cuellar.
Ingredients / Prep:
1 cup Flour
6 Eggs — Separated
Sugar (1/3 cup, 1/3 cup)
1 tsp. Vanilla
Procedure / Assembly:
Preheat Oven – 325 degrees; butter 9 x 13 Baking Dish.
Measure Flour/Salt/Cinnamon, set aside. In mixing bowl, beat Egg YOLKS and 1/3 cup Sugar at high speed — Beat till light and fluffy; add Vanilla, beat further; set aside.
In a larger mixing bowl, beat Egg WHITES slowly. Gradually add 1/3 cup Sugar; beat till soft peaks form. Gently fold Yolks into Whites. When partially incorporated, gently fold in Flour/Salt — Mix thoroughly, do not overmix. Spread into prepared Baking Dish — Bake 20-25 minutes. When done, cool on rack; poke all over with skewer or toothpick.
The Three Milks….
1 can Sweetened/Condensed Milk (14 oz)
1 can Evaporated Milk (12 oz, or at least 1 cup)
1 cup Cream
1/4 cup Brandy (I prefer Drambuie)
In mixing bowl, whisk the three Milks and Brandy — Heat to just a simmer. Remove from heat, cover and cool a bit. Pour evenly over cake. Cover and refrigerate at least 2 hours (even better overnight).
Serve with whipped cream, sliced bananas and sprinkle of cinnamon — Flavors wonderful together!!