A light sponge cake soaked in three milks and topped with whipped cream and cinnamon. This vegan version swaps in chickpea flour, coconut milk. Ready in about 55 minutes (plus soaking/chilling time).
Prep 25 min Cook 30 min Serves 12 Medium
Ingredients
🌾All-Purpose Flour1 cup
🫙Sugar1 cup
🫙Coconut Milksame amount (or any plant milk)
🫙Baking Powder1 1/2 tsp
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Optional extras
🌶️Vanilla Extract1 tsp
🌶️Ground Cinnamona pinch
Instructions
1
For this vegan version, use coconut milk for milk, coconut milk for condensed milk, coconut milk for heavy cream, coconut milk for whipped cream, chickpea flour for eggs wherever the steps mention them.
2
Heat the oven to 175°C. Whip yolks with most of the sugar, fold in flour and baking powder, then fold in whites whipped with the rest of the sugar.
3
Bake 25–30 minutes until golden and springy; cool slightly.
4
Whisk milk, condensed milk, cream and vanilla.
5
Poke the cake all over and pour the milks over slowly; chill at least 4 hours.
6
Top with whipped cream and cinnamon before serving.
Chef's tip
Measure sweet components carefully and let chilled desserts set fully before serving.
🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Optional
🌶️ Vanilla Extract1 tsp
🌶️ Ground Cinnamona pinch
Steps
For this vegan version, use coconut milk for milk, coconut milk for condensed milk, coconut milk for heavy cream, coconut milk for whipped cream, chickpea flour for eggs wherever the steps mention them.
Heat the oven to 175°C. Whip yolks with most of the sugar, fold in flour and baking powder, then fold in whites whipped with the rest of the sugar.
Bake 25–30 minutes until golden and springy; cool slightly.
Whisk milk, condensed milk, cream and vanilla.
Poke the cake all over and pour the milks over slowly; chill at least 4 hours.
Top with whipped cream and cinnamon before serving.
