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:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
For the Malai Milk Soak:
1 cup full-fat milk
½ cup sweetened condensed milk
½ cup heavy cream
½ tsp cardamom powder
Optional: saffron strands
For the Topping:
1 cup whipped cream (lightly sweetened)
½ cup chopped mixed fruits (mango, kiwi, grapes, pomegranate, strawberries)
1 tbsp chopped pistachios or almonds
Optional: rose petals or edible silver leaf
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line an 8×8″ pan.
Sift together flour, baking powder, and salt.
Beat eggs and sugar for 6–8 minutes until pale and fluffy.
Add vanilla and gently fold in dry ingredients.
Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.
Make the Milk Soak:
Mix milk, condensed milk, heavy cream, cardamom, and saffron (if using).
Soak the Cake:
Once cake is slightly cooled, poke holes with a fork.
Slowly pour milk soak over the cake.
Chill for at least 2 hours or overnight.
Top & Decorate:
Spread whipped cream over chilled cake.
Garnish with chopped fruits, nuts, and optional rose petals or silver leaf.
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
