A light sponge cake soaked in three milks and topped with whipped cream and cinnamon. This matcha version is finished with matcha powder. Ready in about 55 minutes (plus soaking/chilling time).
Prep 25 min Cook 30 min Serves 12 Medium
Ingredients
🧀Heavy Cream1/2 cup
🥚Eggs5, separated
🧀Milk1 cup (part evaporated milk if available)
🌾All-Purpose Flour1 cup
🫙Sugar1 cup
🫙Baking Powder1 1/2 tsp
🥛Condensed Milk1 can
🍦Whipped Cream2 cups
🍵Matcha Powder1 tsp
Optional extras
🌶️Vanilla Extract1 tsp
🌶️Ground Cinnamona pinch
Instructions
1
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.
2
Bake 25–30 minutes until golden and springy; cool slightly.
3
Whisk milk, condensed milk, cream and vanilla.
4
Poke the cake all over and pour the milks over slowly; chill at least 4 hours.
5
Top with whipped cream and cinnamon before serving.
6
Add the matcha powder (sifted) with the other ingredients.
Chef's tip
Measure sweet components carefully and let chilled desserts set fully before serving.
