Original Milk Cake (6x4-inch Box)

Prep: 25 min | Chill: 6+ hours | Serves: 4-6  

Ingredients

*Sponge Cake:*  

- 100g all-purpose flour  

- 3 eggs  

- 80g sugar  

- ½ tsp baking powder  

- 1 tsp vanilla extract  

*Milk Mixture:*  

- 400ml whole milk  

- 100ml heavy cream  

- 50g sugar  

- 1 tsp vanilla extract  

*Topping:*  

- 200ml heavy cream, whipped  

- Ground cinnamon or cocoa powder  

Instructions

1. *Sponge:*  

   - Beat eggs and sugar until pale. Fold in flour, baking powder and vanilla.  

   - Bake in 6x4-inch pan at 180°C (350°F) for 15-18 min. Cool completely.  

2. *Milk Soak:*  

   - Heat milk, cream and sugar until sugar dissolves. Add vanilla. Cool to room temp.  

3. *Assemble:*  

   - Poke holes in cooled sponge with a fork.  

   - Slowly pour milk mixture over sponge.  

   - Refrigerate 6+ hours (overnight best).  

4. *Serve:*  

   - Top with whipped cream and dust with cinnamon.  

Tip: For richer flavor, use evaporated milk for half the milk quantity.