Three Milks Sourdough Cake
This cake blends traditional flavors with a modern twist, offering moistness and rich flavors from a trio of milks, enhanced by sourdough starter discard.
Ingredients
Main Ingredients
- 140 grams flour for structure
- 8 grams baking powder for leavening
- 2 grams salt enhances flavor
- 5 large eggs separated; for richness
- 240 grams sugar divided; for sweetness
- 100 grams milk adds moisture
- 120 grams sourdough starter discard for flavor and texture
- 8 grams vanilla extract for flavor
- 354 grams evaporated milk for creaminess
- 397 grams sweetened condensed milk for sweetness
- 90 grams heavy whipping cream adds richness
- 450 grams heavy whipping cream for frosting; for texture
- 32 grams powdered sugar for sweetness in frosting
- 2 grams vanilla extract for frosting; enhances flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 baking dish.
- Sift together the flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the milk, sourdough starter discard, and vanilla extract until fully combined.
- Beat the egg yolks with 180 grams of sugar in another bowl until pale and creamy.
- Gently stir the prepared milk mixture into the egg yolk mixture until just combined.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 60 grams of sugar while continuing to beat until stiff peaks form.
- Fold the egg white mixture into the yolk mixture gently using a rubber spatula.
- Combine the batter with the sifted dry ingredients, mixing until just incorporated.
Baking
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake the cake in your preheated oven for 27-30 minutes. Check for doneness using a toothpick.
Milk Syrup
- For the milk syrup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Once the cake has cooled, poke holes in the surface using a fork and pour the milk syrup evenly over the cake. Refrigerate for at least 24 hours.
Frosting
- For the frosting, whisk together the heavy whipping cream, powdered sugar, and vanilla extract until it thickens.
- Spread the whipped frosting evenly over the top of the cake.
Notes
Pro tips include using room temperature eggs, avoiding overmixing, and ensuring egg whites are free of yolk for best results.