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Milk Cake
Photo: David Holifield

Milk Cake

6 ingredients 15 steps fandom
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Estimated Nutrition (whole recipe, rough)

780
Calories
28g
Protein
15g
Fat
132g
Carbs

Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Strawberry 1 cup (152g) 49
Peppermint not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 4 eggs, separated
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • Fresh strawberries and mint leaves for garnish (optional)

Directions

1

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.

2

Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

3

Prepare Meringue and refrigerate.

4

Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves.

5

1(12-ounce) can evaporated milk

6

1(14-ounce) can sweetened condensed milk

7

2 cups milk

8

1(16-ounce) carton sour cream

9

Combine milks and sour cream (do not beat). Use as directed.

10

1 cup sugar

11

1/2 cup water, heated

12

3 egg whites

13

Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator.

14

Category:Ecuadorian Recipes

15

Category:Ecuadorian Desserts

Recipe sourced from fandom

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