Imagine a thick layer of milk cream sandwiched between two incredible soft and fluffy vanilla sponge cakes. It’s heavenly. You will start by making the sponge cake base which holds up beautifully and retains a soft texture even in the fridge. Separate the eggs from the whites, in the bowl with the egg whites, whip the egg whites then add half a teaspoon of lemon juice to help stabilize the eggs.
Once they start to foam up, add the sugar gradually one tablespoon at a time, the sugar is not only meant to sweeten this cake but it gives structure to the meringue which is important for the rise and the texture of the cake. Whip the eggs until they triple in volume and reach glossy stiff peaks, at this point the meringue is ready and you can set it aside.
Take the bowl with the egg yolks and add in milk, vanilla and melted butter you will then quickly mix the wet ingredients until combined then add the sifted dry ingredients (flour, baking powder and corn starch) which will lighten the structure of the cake. As soon as you do not see any flour, stop mixing then add three dollops of the meringue and mix it in then take the mixture and add it to the bowl of the remaining meringue.
At this point, you want to be very gentle when folding it in, that way your mixture does not lose too much air. Transfer the batter into a buttered and floured cake pan that is lined with a parchment paper. Bake this cake in preheated 320 degrees Fahrenheit oven for 20 to 22 minutes. Let the cake cool in the pan for about ten minutes then remove from the pan and let them cool completely.
To make the milk whipped frosting, add heavy cream in a bowl together with vanilla and sweetened condensed milk which will replace the sugar. Whip that well until still peak because the middle layer of the cake consists of the thick layer of milk cream and to hold up it needs to be stiff.
Once the cake has completely cooked, slice the cake into two laters then add the cream in the piping bag and pipe the frosting generously on one layer, smoothen it then place the other cake layer on the creamed cake. If you want, you can frost the top of the second layer with more cream. If you like cream cakes, this one is for you, this cake will melt in your mouth.
- 2 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 110 gr Milk (7 tbsp)
- 100 gr All Purpose Flour ( 3/4 cup)
- 2 tbsp Cornstarch
- 1 tsp Baking Powder
- 45 gr Butter (3 tbsp)
- 1 tsp good Quality Vanilla
- a pinch of Salt
Thick milk cream layer:
- 350 ml cold heavy cream ( 1 1/2 cups + 1 tbsp)
- 150 ml cold sweetened condensed milk ( 5.5 ounces)
- 1 tsp Vanilla
- A pinch of Salt