Triple milk cake

This glazed cake has a lovely creamy texture. We've finished it off with sweet crushed pineapple and mint leaves.

Makes 1 cake | Takes 1 hr 15

Ingredients

For the cake

100g soft butter

210ml (¾ cup + 2T) castor sugar

5ml (1t) vanilla essence

5 eggs, separated

330ml (11/3 cups) self-raising flour

125ml (½ cup) milk

For the glaze

185g tin evaporated milk

250ml (1 cup) condensed milk

5ml (1t) vanilla essence

For the topping

160ml (2/3 cup) cream

45ml (3T) icing sugar

125ml (½ cup) crushed pineapple

handful mint leaves

Method

Preheat oven to 180°C. Grease and line a 21cm cake tin with baking paper.

For the cake, cream the butter, 180ml of the sugar and vanilla together until pale. Add the egg yolks, one at a time, beating well after each addition. Mix in the flour and milk alternately. Beat the egg whites and the rest of the sugar until soft peaks form, then fold through. Spread into the prepared tin and smooth the surface. Bake for about 50-55 minutes or until a testing needle comes out clean. Cover the cake loosely with foil if it browns too quickly.

For the glaze, combine all the ingredients. Prick the cake with a skewer as soon as it comes out of the oven and slowly pour the glaze over. Cool in the tin. Cover and refrigerate for 4 hours or overnight.

Turn the cake out onto a serving plate. For the topping, beat the cream and icing sugar until soft peaks form and spoon on top of the cake. Top with the pineapple and mint. health

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