Servings: 8 people
Calories: 350kcal
Cost: $20
Equipment
- Stand mixer or hand mixer
- Round cake pan (9-inch diameter)
- Saucepan
- Spatula
- Sharp knife
Ingredients
- 4 eggs, separated
- 2 cup sifted wheat flour
- 2 cup sugar
- 1 cup warm milk
- ½ teaspoon vanilla essence
- 1 tablespoon baking powder
Instructions
- Preheat your oven to 180°C (350°F).
- Beat the egg whites until stiff peaks form and set aside.
- In another bowl, whisk the yolks with sugar until pale yellow and creamy.
- Slowly pour in the warm milk and vanilla essence, mixing gently.
- Sift the flour and baking powder together, then fold into the yolk mixture.
- Gently fold in the beaten egg whites to maintain an airy batter.
- Pour the mixture into a greased cake pan and bake for 35–40 minutes.
- In a saucepan, combine condensed milk, egg yolks, butter, and grated coconut.
- Cook over medium heat, stirring constantly until thickened slightly.
- Remove from heat and stir in the cream and chopped plums. Let cool completely.
- In a small pot, heat condensed milk and butter until smooth, then stir in cream and let cool.
- Once the cake is cooled, slice it into two or three layers.
- Brush each layer with plum syrup to keep moist.
- Spread the filling between the layers, then cover the entire cake with the creamy topping.
- Sprinkle grated coconut on top and refrigerate for at least 2 hours before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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