Three-Milk Cake With Lemon Curd And Cream Recipe

Name: Three-Milk Cake With Lemon Curd And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs, separated; 3/4 cup granulated sugar; 3/4 cup self-raising flour; 1 can (14 oz) sweetened condensed milk; 1/2 cup coconut milk; 1/3 cup evaporated milk; 2 tbsp dark rum; 1 cup lemon curd; 1 cup heavy cream; 1 tbsp powdered sugar

Servings: persons

1
Preheat the oven to 350u00b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
2
Beat the egg yolks and granulated sugar in a large bowl with an electric mixer until thick and creamy.
3
Beat the egg whites in a medium bowl with electric mixer until firm peaks form. Fold one-third of the egg white into the egg yolk mixture, then fold in remaining egg white.
4
Sift the flour twice then sift again over egg mixture; fold in gently until well combined. Pour into the prepared pan.
5
Bake the cake for 15 mins. Let stand in the pan 5 mins. Use a skewer to pierce holes all over cake.
6
Combine the milks and rum in a medium bowl. Carefully pour half the mixture over the cake in the pan. When most of the milk mixture is absorbed, add the remaining mixture. Cover and refrigerate overnight.
7
Score a 1/2-inch border around the cake. Place cake, top-side up, on a serving platter. Spread the cake with half the lemon curd.
8
Beat the cream in a medium bowl with the electric mixer until soft peaks form. Spread on the cake. Dollop spoonfuls of remaining curd on the cream and swirl for a marbled effect. Dust the cake edges with sifted powdered sugar.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 None eggs, separated, 3/4 cup granulated sugar, 3/4 cup self-raising flour, 1 can (14 oz) sweetened condensed milk, and more.

Yes, Three-Milk Cake With Lemon Curd And Cream 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.

That's it — enjoy your meal!

Three-Milk Cake With Lemon Curd And Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions