Mexican milk cake recipe
1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. I used an 8 inch pan which was 2" deep. Sift and Combine flour, baking powder, and salt in a large bowl.
2. Beat egg yolks with 3/4 cup sugar on high speed
3. until yolks are pale yellow.
4. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. Beat egg whites on high speed until soft peaks form.
6. With the mixer on, pour in remaining 1/4 cup sugar
7. and beat until egg whites are stiff but not dry.
8. See the cute peaks?
9. Fold egg white mixture into the batter
10. very gently
11. until just combined.
12. Pour into prepared pan and spread to even out the surface.
13. Bake for 35 to 45 minutes or until a toothpick comes out clean.Allow to cool. If you are like me - you will commit the same mistake of opening the oven a 100 times in excited frenzy! May be that's why my cake went in a bit? who knows! As long as the taste was YUMMO who cares!
14. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
15. When cake is cool, pierce the surface with a fork several times.
16. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Although Ree insists on pouring everything except 1 cup, I managed to squeeze in some more - thankfully cos mine was a deep pan!!! The remaining I used to make some Yummy rice pudding!!! So don't fret over left over milk mixture - make some rice pudding- that's another heaven on a plate :)
17. Allow the cake to absorb the milk mixture for 30 minutes. A trick if you find that its very soggy inspite of not pouring in all the milk mixture - let it sit in the fridge for some time. Problem solved :) To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar
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