My friend made this cake about three years ago and mentioned the milk mixture and so on. Condensed milk, evaporated milk and regular milk are the three types of milk in this cake. To be frank, the idea of soaking the cake in milk did not sound appealing at that time and I left it. Recently, another friend of mine mentioned that she made this for her son’s birthday and how tasty it was. That got me interested and I took the filling recipe from her since she had used a boxed cake mix for the cake. I was skeptical to start with and imagined a soggy cake with a puddle of milk at the bottom. I know, I was thinking too much . So, the cake was made and since the kids were in school, I took my own sweet time to pour the milk mixture over the cake and saw it getting absorbed. I then put it in the refrigerator for a few hours. When K had a piece, his only comment was that, this should be the cake for all birthdays from now on. That explains the taste . Needless to say the kids loved it too and since I have this weakness for milk based sweets, I could not stop eating it. The cake was moist and not soggy at all and each bite tasted heavenly with all the milk goodness. I adjusted the sugar quantity from the original recipe and the sweetness was just right for us. If you have not made this cake before, it is time to make it and wow your guests. Off to the recipe. I adapted the cake recipe from here.

My Notes
1. I did not beat the egg white + sugar mixture to stiff peaks and did not feel any difference.

1 year ago: Black-eyed Peas Sundal
2 years ago: Spicy Biscuit

Pictorial
1. Mix baking powder and flour. Keep aside.2. Beat egg whites until frothy.3. With the mixer running, add in the sugar.4. Beat well until stiff peaks.5. Add the yolks one at a time and mix to combine.6. All the egg yolks are added.7. Add milk. Mix.8. Add the flour mixture.9. Mix until combined.10. Grease and flour a 9 x 13 pan. Place parchment paper on top and grease the same.11. Pour the batter in the pan. Bake in a 350F for 20 - 25 minutes until a tooth pick inserted in the center comes out clean.12. Out of the oven. Invert the cake and remove parchment paper. Return cake back to the pan.13. Meanwhile bring condensed milk, evaporated milk, regular milk, cinnamon sticks and vanilla to a boil in a vessel. Turn off the stove.14. Poke holes with a skewer all over the cake.15. Pour the hot milk mixture over the cake gradually. Refrigerate for 3 hours or overnight.16. After a few hours, the milk was all absorbed by the cake.17. Prepare the whipped cream frosting18. Spread frosting over the cake and serve. Keep leftovers refrigerated.
Tasty cake ready.
Enjoy!
Linking to Bake Fest #24 hosted by Pallavi