Instructions

Preheat the oven to 356ºF. Whiten the yolks with the help of a Magefesa Blender using the beating beaters set and selection speed position 4. To whiten is to whip the yolks and sugar vigorously until their texture is spongy and light yellow.  Sift the flour with the baking powder, add the yolks slowly and mix with the blender low speed (1) to prevent the yolks from losing sponginess. Add the whole milk spiced with vanilla and blend well. Pour the dough on an oven platter previously greased and floured. Bake it to 170º C. for 45 min. and let it cool before removing it from its mould. While we are baking the cake, we can prepare the three milk mix.
Make a meringue with the egg whites to decorate the cake and keep. Remove the cake from its mould and set it on a rack in a platter, poke the top of the cake and soak with the three milk blend, repeat with the remaining milk surplus left in the platter until well soaked. Set in the fridge for a couple of hours.  Serve the cake decorated with Italian meringue.     

This cake is very popular in most Countries from South America such as Venezuela, Ecuador, Dominican Republic, Peru, etc.

It is important to avoid abrupt temperature changes to get spongy cakes. The oven must not be opened while the cake is being cooked and do not leave the cake on a cold surface such as marble or stainless steel. Fruits can be added as decoration.

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