7/03/2008
Independence Day Milk Cake
Sponge:
2 1/2 cups all-purpose flour
1 t baking powder
7 eggs, separated
1 cup sugar
3/4 cup milk
1 t vanilla essence
1 can(12oz) evaporated milk
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 cup brandy (optional)
Frosting:
6 egg whites
pinch of salt
1/4 t cream of tartar
3/4 cup water
1 1/2 cup sugar
peel of 1 lime, grated
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" springform pan.
*Sift the flour and baking powder together.
*In a large bowl, beat the egg whites with an electric mixer until frothy.
*Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time.
*Turn down the mixer to a slower speed and add 1/3 of the flour and 1/3 of the milk.
*Repeat until all the flour and milk are incorporated, then add the vanilla.
*Pour the batter into the prepared pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
*Let cool for 5 minutes and remove from the pan.
*Cut the cake into 3 layers.
*In a bowl, combine the evaporated milk, condensed milk and cream.
*If you wish, stir in the brandy.
*Pour 1/3 of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with the top layer of cake and pour the remaining ilk mixture over it.
*To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks.Set Aside.
*Mix the water, sugar and lime peel in a small heavy saucepan.
*Bring to a boil over medium-high heat and cook until a candy thermometer registers 288 degrees or soft ball.
*Remove from the heat and add to the beaten egg whites in a thin stream.
*Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving.
-serves 10-
Sponge:
2 1/2 cups all-purpose flour
1 t baking powder
7 eggs, separated
1 cup sugar
3/4 cup milk
1 t vanilla essence
1 can(12oz) evaporated milk
1 can(14oz) sweetened condensed milk
1 cup heavy cream
1/4 cup brandy (optional)
Frosting:
6 egg whites
pinch of salt
1/4 t cream of tartar
3/4 cup water
1 1/2 cup sugar
peel of 1 lime, grated
>how to make<
*Preheat the oven to 375 degrees.
*Grease and flour a 9" springform pan.
*Sift the flour and baking powder together.
*In a large bowl, beat the egg whites with an electric mixer until frothy.
*Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time.
*Turn down the mixer to a slower speed and add 1/3 of the flour and 1/3 of the milk.
*Repeat until all the flour and milk are incorporated, then add the vanilla.
*Pour the batter into the prepared pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
*Let cool for 5 minutes and remove from the pan.
*Cut the cake into 3 layers.
*In a bowl, combine the evaporated milk, condensed milk and cream.
*If you wish, stir in the brandy.
*Pour 1/3 of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with the top layer of cake and pour the remaining ilk mixture over it.
*To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks.Set Aside.
*Mix the water, sugar and lime peel in a small heavy saucepan.
*Bring to a boil over medium-high heat and cook until a candy thermometer registers 288 degrees or soft ball.
*Remove from the heat and add to the beaten egg whites in a thin stream.
*Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving.
-serves 10-
Labels: condensed milk, evaporated milk, heavy cream, Independence Day, Milk Cake