The best-ever three-milk cake

The best-ever three-milk cake

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  • 8 - 10
  • Easy
  • 35 minutes, plus soaking time
  • 45 minutes
  • Woolworths Ken Forrester Chenin Blanc Noble Late Harvest 2018


  • For the cake:
  • 140 g flour
  •  1 1⁄2 t baking powder
  • 1⁄4 t salt
  • 5 large free-range eggs, separated
  • 200 g sugar
  • 1/3 cup milk
  • 1 t vanilla paste
  • For the milk soak, mix:
  • 1/2 can evaporated milk
  • 1/2 can condensed milk
  • 1/4 cup cream
  • For the topping:
  • 1 cup cream
  • 2 - 3 T icing sugar

Cooking Instructions

1. Preheat the oven to 180°C. Grease and line a 21 x 21 x 7 cm square cake tin. Combine the flour, baking powder and salt.
2. Beat the egg yolks with 150 g sugar at a high speed until pale yellow. Fold in the milk and vanilla. Very gently fold into the flour mixture.
3. Beat the egg whites at a high speed until soft peaks form. With the mixer on, pour in the remaining sugar and beat until stiff peaks form.
4. Fold the egg whites into the cake batter until just combined so you don’t lose any air. Spoon into the cake tin and smooth the surface.
5. Bake for 35–45 minutes, or until a skewer comes out clean. Turn the cake out onto a plate and allow to cool. When cool, pierce the surface a few times using a wooden skewer, then evenly pour over the milk soak. Allow to absorb for 30 minutes.
6. Before serving, whip the cream until soft peaks form, then mix with the icing sugar until spreadable. Spread over the cake.

Find more cakes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    April 17, 2020

    Hi there. What are the measurements for the vanilla paste?

    1. default
      May 13, 2020

      Hi Liesel, 1 t vanilla paste (that’s 1 teaspoon). Happy baking!