This Italian milk cake has a layer of milk cream sandwich between an incredible, soft, and fluffy vanilla sponge cake. It is heavenly. You will need a sponge cake base which will hold beautifully and retain its super soft texture even in the fridge. You will start by whipping the egg whites then add half a teaspoon of lemon juice to stabilize the eggs and once they start to foam up, start adding the sugar gradually one tablespoon at a time.

The sugar is only meant to sweeten your cake but will also give structure to the meringue which is important for the rise and texture of the cake. You want to whip the egg whites until they triple in volume and reach glossy stiff peaks. At this point, your meringue is ready you can set it aside. In another bowl, add the egg yolks, milk, melted butter, and vanilla essence then mix the wet ingredients until they are well combined then you can add the dry ingredients which are the flour, baking powder, and cornstarch whish will lighten even more the structure of the cake.

This is going to be one of the softest, fluffiest cakes ever. To that, add two to three dollops of the meringue which will help loosen and lighten the mixture. You want to gently fold them in so that the mixture doesn’t lose too much air. Transfer the batter to a buttered and floured cake pan lined with parchment paper, spread the batter as evenly as you can then bake the cake in a 320 F(160 degrees) preheated oven for 20 to 22 minutes. Do a toothpick test and if they come out clean your cake is ready.

Let the cakes cool for about 5 to ten minutes then remove from the pan and let them cool completely. To make the whipped milk frosting, you will need some heavy cream, sweetened condensed milk, and vanilla. The sweetened condensed milk will replace the sugar in this frosting and will give your cream that distinct delicious milk flavor whish makes up this cake. Make sure you whip the mixture well until stiff peak because it needs to be stiff so that it can hold the layers of the cake well.

Once the two layers are cooled, you can frost then the way it is or you can also slice each later into smaller layers so that your cake consist of 6 to 8 layers and in between is the milk cream. Once you have frosted each layer up to the last, you will then frost the points of the cake then finish off with fruits on top of the cake and some drizzle of chocolate ganache. If you like creamy cakes, this one is for you, its like eating a milk mousse. This cake will melt in your mouth it is amazing.


  • 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
  • Pinch of Salt

Thick Milk Cream Layer:

  • 350 grams cold Heavy Cream ( 1 1/2 cups + 1 tbsp)
  • 150 grams cold Sweetened Condensed Milk ( 5.5 ounces)
  • 1 tsp Vanilla
  • Pinch of Salt