Sweetened Condensed Milk is a major component of this cake. I made my own with honey. I followed Tiffany’s recipe here.
After whisking this with whole milk & yogurt mixture, my “milk syrup” is now ready for after the cake cools!
Sponge cake has never been my forte -- so I was taking my chances “de-glutening” it… Therefor, instead of whipping up my own gluten-free flour
The egg whites whipped up so nicely. I desperately wished to use honey instead of sugar, but all my research indicated that the whites would not loft correctly.I don’t remember ever beating yolks for this length of time, so I was amazed at the color they became.
Every time I bake with egg whites, I cringe at the “snap - crackle - pop” sound with every stroke I use to fold the remaining ingredients. I guess I need more practice! The finished cake appeared to be quite dense and almost resisted the milk syrup being poured over it. (Don’t know if it would have helped if I added a gum to the flour?)After (somewhat) soaking in the milk syrup overnight, it was time to trim the cake to fit my platter and frost with the honey-whipped cream. I found that most of the syrup had gathered on the top, sides & bottom of the cake. (Perhaps I should’ve used a spoon handle to poke holes?) Well, the way I figure, a good whipped cream covers a multitude of mistakes!The flavor, however, did not disappoint!
It was a moist, delicious cake. But the true test will be after my fellers have it for dessert tonight…
If you’d like to catch what the other Improv peeps created with milk & honey, check out these links: