Description
A luscious, milk-soaked sponge cake inspired by Indian malai flavors and tres leches, topped with whipped cream and fresh fruits.
Ingredients
For the Sponge Cake:
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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4 large eggs (room temperature)
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¾ cup granulated sugar
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1 tsp vanilla extract
For the Malai Milk Soak:
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1 cup full-fat milk
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½ cup sweetened condensed milk
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½ cup heavy cream
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½ tsp cardamom powder
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Optional: saffron strands
For the Topping:
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1 cup whipped cream (lightly sweetened)
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½ cup chopped mixed fruits (mango, kiwi, grapes, pomegranate, strawberries)
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1 tbsp chopped pistachios or almonds
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Optional: rose petals or edible silver leaf
Instructions
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Bake the Cake:
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Preheat oven to 350°F (175°C). Grease and line an 8×8″ pan.
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Sift together flour, baking powder, and salt.
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Beat eggs and sugar for 6–8 minutes until pale and fluffy.
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Add vanilla and gently fold in dry ingredients.
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Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.
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Make the Milk Soak:
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Mix milk, condensed milk, heavy cream, cardamom, and saffron (if using).
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Soak the Cake:
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Once cake is slightly cooled, poke holes with a fork.
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Slowly pour milk soak over the cake.
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Chill for at least 2 hours or overnight.
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Top & Decorate:
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Spread whipped cream over chilled cake.
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Garnish with chopped fruits, nuts, and optional rose petals or silver leaf.
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Notes
- Make it ahead for best flavor.
- For extra richness, use rabri instead of milk soak.
- Customize fruits based on season and preference
- Prep Time: 20 minutes
- Cook Time: 30 minutes, Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Indian Fusion
