With three types of milk, this cake is a sweet delight.
4 free-range eggs, separated
200g/7oz caster sugar
200g/7oz plain flour
1 tsp baking powder
100ml/3½fl oz milk
½ tsp vanilla extract
400g/14oz can sweetened condensed milk
400g/14oz can evaporated milk
200ml/7floz double cream
strawberries, rasberries and blueberries, to serve
Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in square cake tin.
In a bowl, beat the egg whites until stiff peaks form when the whisk is removed. Gradually fold in sugar. Fold in the egg yolks one at a time.
In another bowl mix the flour, baking powder, milk and vanilla. Fold this quickly into the egg mix and pour into the cake tin.
Place in the preheated oven and bake for about 30-40 minutes.
For the sauce, beat together the condensed milk, evaporated milk and cream.
As soon as you take the cake out of the oven skewer holes all over the top and pour over half of the milk mix.
Place in the fridge to chill.
Once chilled pour over the rest of the sauce, slice and serve with the strawberries, rasberries and blueberries.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Chocolate fridge cake
Chocolate whoopie pies
See more cake recipes
See more Simon Rimmer recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
