Three Milk Cake

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Three Milk Cake

Ease of preparation rating: Medium.

Yield:  4-6 servings.


For the cake:

1 cup (240ml) evaporated milk

1 cup (240ml) sweetened condensed milk

1 1/4 cups (300ml) whole milk, divided

3 large eggs, separated

1 cup (240ml) sugar

1 teaspoon (5ml) vanilla extract

1 cup (240ml) all-purpose flour

2 teaspoons (10ml) baking powder


For the meringue:

3 eggs, whites only

4 tablespoons (60ml) light corn syrup




For the cake:

Preheat oven to 350 F (180 C).

In a mixing bowl, whisk together evaporated milk, condensed milk, and one cup of the whole milk.

Reserve and refrigerate mixture until assembly.

In a separate bowl, beat three egg whites into soft peaks, then whisk in sugar until incorporated.

Add vanilla, flour, baking powder, remaining milk, and egg yolks, and beat well until incorporated.

Pour batter into greased and floured baking pan.

Place pan in the oven and bake for thirty to forty-five minutes, until cake is lightly browned on top.

Remove cake from pan and place in a larger deep dish.

Cover with the reserved milk mixture and refrigerate until cooled.


For the meringue:

Beat three egg whites in a stand mixer until they form stiff peaks.

Add corn syrup and continue beating for one minute.


To serve:

Transfer cake to a serving dish, cover with meringue, slice and serve.




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