It's actually so true.
After a 12 hour day at work, my hair is crunchy with product, rinsing all the makeup off my face and pulling heels off my sore sore feet, all I need is something to pull me back down to earth.
I was a bit cautious because I've had issues with sponge cake before.. que cracked roulade... well i tried
The cake baked up moist and light and sticky.
Then i poured it with that lovely mixture of condensed milk, evaporated milk and heavy cream.
1 cup ap flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup of sugar- divided
2 tsp vanilla
1/3 cup milk
Milky Creamy Stuff:
1 can of condensed milk
1 can of evaporated milk
1/4 cup heavy cream
Whipped Cream Frosting:
1 cup heavy cream
1/4 cup granulated sugar
1/2 tsp cinnamon
Preheat the oven to 350 degrees and heavily grease 2-9 inch cake pans.
Sift the flour, baking powder and salt together in a large bowl.
Separate your whites and yolks into separate bowls.
Beat the whites until foaming. Add a 1/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside.
Either quickly washer your beater or use a separate bowl. Beat the yolks with the remaining 3/4 cup of sugar until doubled in volume and lighter in color. They should get all fluffy and nice. Gently mix in the mix and vanilla.
Use a light hand to combine the yolks with the dry ingredients. When there are just a few streaks of flour remaining, at in half the whites. Softly fold until combined smoothly. Add the remaining whites and stir until just combined.
Divide into pans and smooth the tops. Bake until lightly golden on the top and just springy to the touch. I baked mine on convection and it only needed 15 minutes. If you use it on regular kine oven settings, then it should take about 25 minutes.
Rotate the pans after 10 minutes to ensure even cooking.
Remove pans from the oven and cool for 5 minutes. Flip onto two lightly greased plate and let cool briefly.
While they cool, stir together all the milky mixture ingredients. This is where the cake gets it's personality.
Poke holes in the top of the cake with the prongs of a fork and begin pouring the mixture over the cakes. Let it soak in before adding more. ***
Stack one layer on a cake plate.
Whip your cream with the sugar and cinnamon until it hold medium stiff peaks. Spread half on the first cake layer. Stack with the second cake layer. Add the remaining whipped cream. Sprinkle with extra cinnamon and serve.
***You will not use all the milky mixture, just toss the rest***