INGREDIENTS -
For the cake:
- 150g Powdered Sugar
- 150g Melted Butter
- 270g Flour
- 1.5 tsp Baking Powder
- 1 tsp Baking Soda
- 360g Milk + 1 tbsp Lemon Juice
- 1 tsp Vanilla Essence
For the soak:
- 40g Condensed Milk
- 60g Fresh Cream
- 80g Milk
METHOD -
For the Cake:
- In a bowl, whisk together flour, baking powder, and baking soda.
- In a separate bowl, mix melted butter and powdered sugar until combined.
- Add milk and vanilla, then combine with the dry ingredients.
- Pour the batter into a square cake tin.
For Baking:
- Place a ring in a Kadhai, set the cake tin on top, cover, and bake on low flame for 25-30 minutes. Check with a toothpick for doneness.
For the Soak:
- Combine condensed milk, fresh cream, and milk.
- After the cake cools, poke holes in it with a fork and pour the milk mixture over the cake.
- Refrigerate for 2-3 hours.
Top with whipped cream and raspberries before serving. Enjoy!
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