I love making this cake.

Its a Spanish cake when translated it stands for 3 milk cake. I came across this cake on Gretchen’s bakery website. I have adapted this cake to become eggless.

Ingredients:

• 2 x cups cake flour.
• 1 x cups castor sugar.
• ½ x cup cooking oil.
• 3 x tsp vanilla essence.
• 1 x tbsp. white wine vinegar.
• 1 x cup water.
• 1 x tsp bicarbonate of soda.
• 1 x cup cream.
• 1 x can condense milk.
• 1 x can evaporated milk.
• 1 x cup milk.
• Coca for dusting purposes.

Method:

• In a bowl, mix cake flour and bicarbonate of soda.
• In a another bowl, add the sugar, the water, cooking oil, vinegar and 1 x tsp vanilla essence. Whisk until all the sugar has been dissolved.
• Pour water mixture into the flour mixture and whisk until the mixture is lump free and smooth.
• Pour into a rectangle cake tin that has been greased.
• Bake in a preheated at 180 degrees for 20 – 25 minutes on until the cake tester comes out clean.
• Allow to cool, once completely cool. Leave cake in tin do not remove from the tin.
• In a bowl, mix the evaporated milk, condense milk, milk nad 2 x tsp vanilla essence, until everything is well combined.
• Take a straw or fork and poke holes into the cake.
• Pour the milk mixture over the top of the cake.
• Whip the cream till soft peaks form and spread the cream evenly over the top of your cake.
• Sprinkle the cocoa powder over the top of the cream.