Description
A recipe for a moist sponge cake soaked in a cinnamon-spiced three milk mixture, topped with a cinnamon-sugar coating reminiscent of a churro.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon, divided
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and thick. Beat in the vanilla extract, whole milk, and vegetable oil until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no streaks remain.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the milk soak. In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, 1 teaspoon of cinnamon, and 1 tablespoon of water.
- Once the cake is baked, poke holes all over the top surface using a fork or skewer.
- Slowly pour the milk mixture evenly over the warm cake. Allow the cake to absorb the liquid completely, about 1 hour.
- For the topping, mix the remaining 1 tablespoon of sugar with the remaining 1 teaspoon of cinnamon in a small bowl.
- Once the cake is cool and fully soaked, sprinkle the cinnamon-sugar mixture evenly over the top surface before serving.
Notes
- For a richer churro flavor, you can add 1/4 teaspoon of almond extract to the milk soak mixture.
- If you prefer a thicker topping, you can whip the heavy cream slightly before mixing it into the milks.
- Allow the cake to chill in the refrigerator for at least 2 hours before slicing for the best texture.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 8
- Cholesterol: 120