Quick and Delicious 12-Spoon Cake with Triple Milk Soak
Discover the enchanting world of baking with this simple yet irresistibly moist and flavorful cake, ideal for any gathering. Known as the “12-Spoon Cake,” its uniqueness comes from being drenched in a trio of milks, making it a standout dessert.
Ingredients
For the Cake:
- 3 Large Eggs
- 1 tsp Salt
- 12 tbsp Sugar
- 12 tbsp Sunflower Oil
- 12 tbsp Milk
- 12 tbsp All-purpose Flour
- 1 tbsp Baking Powder
- Lemon Zest
- Juice of 1/2 Lemon
To Soak the Cake:
- 100 ml Evaporated Milk
- 150 ml Condensed Milk
- 100 ml Heavy Cream
For the Topping:
- 200 ml Heavy Cream
- 4 tbsp Sugar
- 1 tbsp Cream Cheese
- Ground Cinnamon for Dusting
Method
- Cake Preparation: Start by whisking the eggs with salt in a mixing bowl. Gradually add the sugar, mixing continuously. Follow with the sunflower oil, milk, lemon zest, and juice, mixing well. Sift in the flour and baking powder, combining until smooth. Pour the batter into a greased and floured pan. Bake in a preheated oven at 180°C (356°F) for 35-40 minutes. Allow to cool.
- Soaking the Cake: In a saucepan, mix the evaporated milk, condensed milk, and heavy cream. Warm over medium heat for about 5 minutes. Prick the surface of the cake with a fork, then place in a dish and soak with the milk mixture. Cover with cling film and refrigerate for 30 minutes.
- Topping: In a bowl, start whipping the cream with sugar. When it’s semi-stiff, add the cream cheese and continue whipping until firm. Spread this cream over the cooled cake and sprinkle with cinnamon.
Tips:
- Preheat the oven for at least 15 minutes before baking.
- Use room-temperature ingredients for the best results.
- For an enhanced flavor, consider adding a splash of port wine to the milk mixture while heating.
Follow these steps for a delightful, moist cake that’s perfect for sharing on any occasion. Enjoy your baking and the wonderful taste that awaits!
