AT A GLANCE
This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake - evaporated, condensed and whole milk. Whipped cream and seasonal fruit are typical toppings; we serve ours with a scattering of grated bitter chocolate and cocoa for a touch of bitterness to cut through the sweetness.
|01||Preheat oven to 170C, and butter and line a 15cm x 30cm cake tin (or a 22cm-square cake tin) with baking paper. Whisk eggs and sugar in an electric mixer until pale and tripled in volume (4-5 minutes). Sieve in flour and baking powder, add vanilla and a pinch of salt, fold to combine, then fold in melted butter. Pour mixture into prepared tin, smooth top and bake until puffed and golden, and a skewer inserted withdraws clean (25-30 minutes).|
|02||Meanwhile, combine the three milks in a jug and set aside. Remove cake from oven, pierce all over with a skewer, then gradually pour milk mixture over cake, allowing it to be absorbed before adding more. Set aside to soak and cool (2-3 hours or overnight). Serve topped with whipped cream, grated chocolate and cocoa.|