Semolina Milk Soaked Cake – a delicious recipe with eggs, semolina, sugar, milk, vanilla, lemon rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C.
2
Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
3
Beat the egg whites until stiff.
4
Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
5
Gently fold in beaten egg whites and pour all the mixture into casserole.
6
Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
7
While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
8
Flip the baked cake over on a platter and remove baking paper.
9
Soak immediately using a spoon to pour the hot milk all over the cake.
10
Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.
335
kcal
Calories
14
g
Fat
37
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs (separated), 10 tablespoons semolina, 8 tablespoons sugar, 1/2 liter milk, and more.
Yes, Semolina Milk Soaked Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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