World Cuisine

  • 5 eggs
  • 175 g (6 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 150 g (5 oz) plain flour
  • 2 teaspoons baking powder
  • 125 g (4 oz) butter, melted
  • 200 ml (7 fl oz) sweetened condensed milk
  • 200 ml (7 fl oz) evaporated milk
  • 200 ml (7 fl oz) milk
  • 200 ml (7 fl oz) double cream
  • 1 tablespoon caster sugar selection of fruit, such as strawberries, blueberries and oranges

Beat together the eggs and sugar in a bowl until pale and thickened. Add the vanilla extract, then gradually stir in the flour and baking powder. Carefully stir in the melted butter until well combined.

Pour the mixture into a lightly greased and base-lined 23 cm (9 inch) cake tin. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.

Whisk together all three milks in a bowl. Prick all over the warm cake with a skewer, then spoon over the milk mixture, letting it sink in. Leave to cool.

When ready to serve, whisk together the cream and 1 tablespoon sugar in a bowl until soft peaks form. Spoon over the cake, then top with the fruit.

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