I have never been so scared baking a cake in my life, bake a cake then cover with750ml of milk, sounds really strange but tastes amazing!
180g butter, softened
1 cup caster sugar
2 tablespoons vanilla extract
1 1/2 cups Self Raising flour
1 cup milk
1 cup sweetened condensed milk
1 cup buttermilk
Optional: 500ml pure cream and fresh passionfruit for topping
Preheat the oven to 180’C. Place the butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add one tablespoon of vanilla extract and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon into a lightly greased 20x 30cm cake tin or 23cm round tin lined with baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer make holes all over the top of the cake and place in the fridge until completely cool. While the cake is cooling, place milk, condensed milk, buttermilk and remaining vanilla in a jug and whisk well to combine. Pour the milk mixture over the cake and return the cake to to the fridge for a further 2 hours or until the milk is all absorbed. Serve as is or whisk cream until soft peaks form. Top the cake with the cream and drizzle with passionfruit pulp to serve. Serves 6-8. Store in an airtight container in the fridge. Reading a Donna Hay magazine, I was intrigued. Why on earth would you cover a cake with 3 different kinds of milk, surely it would turn the cake into mush. How wrong could I be. After baking the beautiful simple cake and stabbing it all over until I thought it would fall apart when slicing I mixed the milks together and crossed every finger and toe that when I poured this milk over the cake wasn’t going to be a sloppy mess. As I poured the first bit of milk over it was sucked in straight away, the next bit not so much and then the last bit ended in the cake disappearing under a pool of milk. I was worried to say the least. I put the cake in the fridge and went to bed. In the morning the milk had all absorbed and I was over the moon. The next challenge was getting it to work and slicing it up. It was wet, but that is the point, but the cake held its structure while glossy milk seeped out of it onto the plate.
Sharing the cake around at work was an odd experience, everyone loved it but the looks on their faces as their hands were covered in milk was an interesting view from my end. The cake is so rich and dense that you can only have a little piece. We have also worked out it goes really well with custard if you needed to add anymore dairy! I decided to make this cake to use up the leftover buttermilk from the buttermilk cake. So I can well and truly suggest that you do the same if you get the chance. It is hard to describe what it tastes like, the general consensus at work was that it tasted like cake with sweetened condensed milk which is a good start seeing as that is what is in it. Also described at the most awesome cake ever by Rancell at work, well technically he called it something else which I can’t write on here, but let’s just say its good!
I was originally going to save this cake recipe for Daniel’s birthday because he loves milk but sometimes excitement over recipes take hold and you just have to bake them. The hardest part about this cake is faith, you have to believe that it will work otherwise you’ll probably end up with a sloppy milky mess! The recipe calls for a 20cm x 30cm cake tin, which I didn’t have and haven’t been able to buy anywhere, I used a 23cm round spring form tin because it has the same inside capacity. Just watch the timing on the cake because it is deeper than the 20×30 so takes a little longer to cook. The only other issue with this cake is that it has to be refrigerated all the time, because of the amount of milk in it you can’t leave it out for any extended amount of time so it is really a home cake, not really a cake you make for a friend or take to a picnic.