This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

Ingredients

Ingredient Checklist


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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.


  • Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.


  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.


  • Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.


  • Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.


  • Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tes

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