mexican three-milk cake
- 180g butter, softened
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons vanilla extract
- 5 eggs
- 1½ cups (225g) self-raising (self-rising) flour, sifted
- 2 cups (500ml) milk
- 1 cup (250ml) sweetened condensed milk
- 1 cup (250ml) buttermilk
- 2 cups (500ml) single (pouring) cream
- fresh passionfruit pulp, to serve
- Preheat oven to 180ºC (350ºF). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add 1 tablespoon vanilla extract and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined.
- Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and bake for 30–35 minutes or until cooked when tested with a skewer.
- Using a skewer, make holes all over the top of the cake and place in the refrigerator to cool completely.
- While the cake is cooling, place the milk, condensed milk, buttermilk and remaining vanilla in a jug and mix well to combine. Gradually pour the milk mixture over the cake and return to the refrigerator for a further 2-3 hours or until the milk mixture is absorbed.
- Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and drizzle with passionfruit pulp to serve. Serves 6–8.
I found that the recipe didn’t make enough batter for the suggested tin size. I ended up using one that was about half the size & it turned out well. Loved the taste.