Made with three different types of milk, this gorgeous butter cake is sure to wow a crowd.
The ingredient of Three Milks Cake
- 100g butter softened
- 3 4 cup caster sugar
- 1 teaspoon vanilla extract
- 5 eggs separated
- 1 1 3 cups self raising flour
- 1 2 cup milk
- 2 3 cup thickened cream whipped
- 100g glace pineapple chopped
- 40g pistachio kernels chopped
- 185g can evaporated milk
- 3 4 cup sweetened condensed milk
- 2 tablespoons white rum optional
The Instruction of three milks cake
- preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 20 5cm x 11cm base glass or ceramic ovenproof loaf pan see note line base and sides with baking paper allowing a 2cm overhang at both long ends
- using an electric mixer beat butter sugar and vanilla in a large bowl on medium high speed until pale and creamy
- add egg yolks in 2 batches scraping down sides of bowl and beating well between additions wash and dry beaters beat eggwhites in a clean bowl on high speed until soft peaks form
- add half the flour to butter mixture stir gently to combine add half the milk stir to combine repeat with remaining flour and milk fold in eggwhites
- spread mixture into prepared pan smooth surface bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean cover cake loosely with foil if over browning during cooking
- make glaze combine milks and rum if using in a jug using a skewer or fork pierce warm cake all over slowly pour glaze over so it soaks into cake cool at room temperature for 30 minutes refrigerate covered for 4 hours or overnight
- remove cake from pan spread cream over cake top with pineapple and pistachios serve
Nutritions of Three Milks Cake
calories: 743 051 caloriescalories: 36 1 grams fat
calories: 20 9 grams saturated fat
calories: 88 3 grams carbohydrates
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calories: 16 4 grams protein
calories: 236 milligrams cholesterol
calories: 470 milligrams sodium
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