Recipe by: Simone Lee

Source: Modified from

Serves: 10 – 12



  • 1 cup flour, plus extra to flour cake tin
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 5 whole eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 75 ml (⅓ cup) whole milk


  • 1 tin (327 g) sweetened condensed milk
  • 1 tin (395 g) evaporated milk
  • 75 ml (⅓ cup) whipping cream


  • 425 ml (1⅔ cup) whipping cream
  • 3 Tbsp sugar
  • Strawberries (optional)


  • Preheat oven to 180 °C (350 °F).
  • Grease and lightly flour a 25×35 cm (9×13 in) cake tin (or 25 cm (10 in) round springform tin).
  • In a large bowl, mix flour, baking powder, and salt, and set aside.
  • Separate the egg yolk and white into two big bowls.
  • Using an electric mixer on high speed beat the egg yolks with ¾ cup of the sugar, until yolks turn a much lighter yellow. Add in the milk and vanilla.
  • Pour egg yolk mixture over the flour and mix slowly until well incorporated, then set aside.
  • Wash the whisk before beating the egg whites on high speed. When soft peaks form, pour in remaining ¼ cup of sugar, and continue beating until egg whites are firm.
  • With the help of a rubber spatula, gently incorporate the egg white mixture into the batter.
  • Pour into the greased and floured tin and level the surface with the spatula.
  • Bake for 35 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove from the oven and allow the cake to cool for at least 2 hours.
  • Using a spatula, gently go around the edge of cake to separate it from the baking tin.
  • Turn cake onto a serving plate and let it cool completely.


  • Mix together condensed milk, evaporated milk, and heavy cream in a spouted bowl. Take the cooled cake, and using a fork, prick the cake several times.
  • Slowly pour the sauce on the cake, a third at a time, and allow the sauce to penetrate the cake before pouring the next batch. Make sure to cover the whole surface and the edges of the cake.
  • Place the cake in the fridge for the sauce to better infuse the cake for about 30 minutes.


  • Using an electric mixer beat the whipping cream with the sugar until thick and easy to spread.
  • Spread the icing over the top and the sides of the cake. Decorate the cake with whole or cut strawberries (optional). Refrigerate until it is time to serve it.


  • The sauce makes the cake really sweet. You may want to use only 3/4th the quantity
  • Keep cake and leftovers refrigerate at all times or the three milks will sour.
  • This cake is a sponge cake, very light and airy. When cooling off, it might deflate a bit but this is expected.

Download PDF version here: tex-mex-three-milk-cake-simone-lee