Vanilla Milk Cake

My light, airy, and delicious vanilla milk cake is the perfect dessert for any occasion. This moist sponge cake is made up of a chiffon sponge soaked in a rich milk mixture and topped with sweet vanilla whipped cream.

Ingredients

For the Sponge Cake:

• 8 eggs
• 115ml milk
• 85ml vegetable oil
• 2 teaspoons vanilla bean paste
• 160g cake flour or extra fine self-raising flour (McDougall’s Supreme Sponge Flour)
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 115g sugar
• 2 teaspoons lemon juice

For the Milk Mixture:

• 397g condensed milk
• 410g evaporated milk
• 600ml whole milk
• 2 teaspoons vanilla bean paste

For the Topping:

• 800ml double cream
• 60g icing sugar
• 2 teaspoons vanilla bean paste

Instructions

1. Separate the Eggs
Prepare three bowls: one for egg yolks, one for separating eggs, and a large one for egg whites. Separate the yolks from the whites, ensuring no yolk gets into the whites. Place the egg whites in the fridge to chill.

2. Preheat the Oven
Preheat the oven to 170°C (340°F).

3. Prepare the Batter
In a mixing bowl, whisk together the vegetable oil, milk, egg yolks, and vanilla bean paste. Sift in the flour, salt, and bicarbonate of soda. Whisk until fully combined.

4. Whip the Egg Whites
Using an electric whisk, whip the chilled egg whites on medium speed. Add the lemon juice and gradually incorporate the sugar in intervals. Whip until soft peaks form (approximately 7-8 minutes).

5. Fold the Mixture
Gently fold 1/4 of the whipped egg whites into the egg yolk mixture using a spatula. Once combined, add this back into the bowl with the remaining whipped egg whites and carefully fold together until fully incorporated.

6. Bake the Cake
Pour the batter into a ceramic baking dish. Run a skewer through the batter to remove air bubbles, then gently tap the dish on the counter. Bake for 45 minutes until golden and spongy to the touch.

7. Cool the Cake
Once baked, immediately turn the dish upside down over two wire racks and let the cake cool completely for about 2 hours. This prevents it from collapsing.

8. Prepare the Milk Mixture
In a bowl, whisk together the condensed milk, evaporated milk, whole milk, and vanilla bean paste. Refrigerate until needed.

9. Soak the Cake
Once the sponge has cooled, run a butter knife around the edges to loosen it from the dish. Poke holes all over the surface using a fork. Gradually pour the milk mixture over the cake in intervals, allowing it to absorb evenly. Reserve 300ml of the milk mixture for serving. Cover with clingfilm and refrigerate overnight.

10. Make the Vanilla Cream Topping
In a bowl, whisk the double cream, icing sugar, and vanilla bean paste until soft peaks form. Do not over-whip, as spreading the cream will further thicken it.

11. Decorate and Serve
Spread the vanilla cream over the cake evenly. Decorate with halved strawberries, slice into 8 portions, and serve with the reserved milk mixture for extra indulgence.

Top Tips:

• Ensure egg whites are properly whipped to achieve a light and airy sponge.
• Use a ceramic dish instead of a non-stick pan to help the cake rise evenly.
• Allow the cake to soak overnight for the best texture and flavour.
• Do not over-whip the cream to prevent it from splitting while spreading.
• Use refrigerated eggs for a super stable meringue!

This vanilla milk cake is a dreamy, melt-in-your-mouth dessert that is sure to impress!

If you like the look of my Vanilla Milk Cake then you should definitely check out the recipes below for some more amazing dessert ideas:

• Easy 3 ingredient Chocolate Mousse
• Mango Cheesecake
• Viral Dubai Chocolate Style Dates
• Pistachio Milk Cake

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