Author Notes
A soft spiced sponge cake soaked in a sweet concoction of evaporated milk, condensed milk, cream and egg nog. ** adapted from the Joy of Cooking. —Erica Hom
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Ingredients
- For the sponge
-
1 cup
all purpose flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
-
4
egg whites
-
1/8 teaspoon
cream of tarter
-
3/4 cup
sugar
-
4
egg yolks
-
1/4 cup
milk
- For the filling
-
3/4 cup
egg nog
-
1/4 cup
cream
-
12 ounces
condensed milk
-
14 ounces
evaporated milk
Directions
-
Pre heat the oven to 350F and grease a 9X9 pan.
In a medium bowl, sift together the four, baking powder, and spices. Set aside.
-
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tarter ill it reaches soft peaks form.
-
Gradually add in the sugar and beat till it reaches stiff peaks
-
Add in the egg yolks and beat till combined. Then gradually add in the flour mixture a 1/4 cup at a time.
-
Once evenly mixed, add in the milk and mix till just combined.
-
Pour the batter into your prepared pan and bake for 25-30 minutes or when an inserted toothpick comes out clean.
-
Allow the cake to cool in the pan and make the milk mixture.
In a large measuring cup or bowl, whisk together the evaporated milk, condensed milk, egg nog and heavy cream.
-
With the cake in the pan poke it with a skewer every 1/2- 1 inches. Slowly pour the milk mixture all over the cake, making sure to saturate every inch.
-
Refrigerate for at least an hour or overnight.
Top with freshly whipped cream (while together the heavy cream and sugar till it gets stiff) and a sprinkle of nutmeg.
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