Saffron Milk Cake

Très Leche Cake -3 milk cake
This Cake needs no Introduction!!!

We've had it in the UK the very 1st time @loperacafe

YESSSSSS! The Most Instagrammed Cake Apprently! And I know why!


Preheat oven to 180° and spray a pan 9×13″
Sponge cake:
1 cup flour
1 1/2 tsp baking powder
1/4tsp salt
5 whole eggs-separated
1 cup sugar divided
1 tsp vanilla essence
1/3 cup milk
2 generous pinches saffron strands

3 Milk glaze:
Can evaporated milk
3/4 can condense milk
250ml fresh cream
Pinch saffron strands

500ml fresh cream

2 tbsp castor sugar.


Sponge cake:

Combine dry ingredients keep aside. Beat whites stiff and beat in 1/4 cup sugar.
Beat yolks with 3/4 cup sugar with saffron till pale and creamy and stir in dry ingredients.
Stir in milk and vanilla essence till combined together.
Fold in the whites.
Pour batter and bake till for 20mins till skewer comes out clean.
Cool and poke holes for the glaze.

3 Milk glaze:
Warm ingredients through and pour over cooled cake.
*Leaving aside 1 1/2 cup of the glaze*

Refrigerate cake overnight preferably.

500ml fresh cream beaten till thick with 2 tbsp castor sugar.

Spread over the cake like a thick layer and sprinkle saffron strands and refrigerate till serving.
Cut In squares and pour reserved glaze around or over your cake slice!!