Lotus Milk Cake

A decadent and rich milk cake, soaked in milk cake laced with Lotus or cookie butter, and drizzled with more… An apt dessert for any celebration…




It is always easier to go with the flow when you are constantly working on the blog. A break essentially causes a disruption in every single way. The last week has been quite a turmoil. I had a rushed last working day and then there was a sudden trip to home. It has been playing on my mind since long, however I wasn’t expecting it to be this sudden. It got planned in less than 24 hours and before I knew it, I had reached home. I had to go consulting for my TMJ problem that has been troubling me for the past couple of months, thanks to the haphazard follow up over the past one year. I stayed only for four days, in which almost two days went in only the doctor visits and the other couple of days were spent relaxing and eating umma’s food. Hehe… The climate was quite pleasant and it was a very refreshing break of regular routine. Moreover I was seeing my parents after more than a year, and that was the main highlight.


I know many of us haven’t been able to travel thanks to all the restrictions in place, and in case even if there are none of them, the hassle of the whole process. I have done three Covid tests in the space of four days and I better not talk about it. Then the whole process of feeling claustrophobic and paranoid leaves you completely drained after the travel. I am not mentioning the sulken mood that comes along with you on your return and the major missing, even though the trip was super short. I am hoping to finalize a couple of things quickly and travel again soon with the girls, as they are craving to meet their grandparents and weren’t particularly happy about my solo trip… hehe…




In midst of it all, two more things happened. The blog got a complete uplift. I have been delaying the project for a long time, but considering that it would be eventually better for the blog, I decided to go for a more responsive theme in place and I am just glad how the whole blog turned out. I guess there will a little fine tuning here and there till things get into a 100 percent. The change is major and even I am trying to adapt myself to it, but InShaAllah, everything happens for the good. I am banking on pushing my blog to perform better and I am hoping I can do a better job, considering that  I will have some time to concentrate more on the blog… I hope you will go through the blog and let me know your comments and how easy you find it to navigate through the pages and the recipes that you want…


The other thing is in the midst of it all, the blog completed eight years being on the world wide web. From being a blogspot page that was mainly intended to shove up my interest to cooking, to becoming a .com and then slowly moving to self hosted a few years ago, this blog has gone a long way, more than I have expected it to. I have written really long posts on all my milestone posts, including all the bloggoversary posts. I am not intending to go that way this time, since I am feeling a major mental rut and really not able to convert my thoughts into words.  This blog is something that I had never expected to move very consistently till now and Alhamdulillah, I have been able to do it. Now with my status change, I am hoping to give it more time, but seeing that I have come with a post on the blog after more than 10 days, I am having my reservations. 😀




Last week, my Azza turned 10. I mean, she has always been the little one in the family, tiny, petite and fragile. But the past year, she has grown taller and put on some solid weight making her look like her age. It is a change I have found it tough to accept, but then kids are expected to grow out of our arms into the world and we are not expected to be comfortable with it. I just can’t believe that she has hit her tweens and I am going to have to encounter a different side of her from now on. Hehe… I guess, as we go along, we get better at handling them after some initial disasters… I only wish and pray that Allah keeps you safe, happy and accomplished, along with your elder sister, dear Azza… That is all that I can wish for…


I guess we can slowly get to the hero of the day. This recipe was reserved for this occassion of the blog anniversary. I had made this milk cake last Eid-ul-Fitr – the Eid that no one will forget thanks to the Covid era! It was just us and B’s family then and of course, we needed dessert. We ordered the lunch biriyani from outside and the only work we had to do was the dessert. It was during that time I was really tempted by Sayana’s Instagram stories making her delicious mango milk cake for her cousin. You must hop onto her blog and check the amazingly tempting recipes and clicks she posts. I wasn’t having mangoes at that time and wanted to try some other milk cake. After all, I had already tried the saffron version, pistachio version and an eggless rose version and loved each and all of it. While searching through the pantry, my eyes fell on the bottle of Lotus and voila, the idea struck! Lotus milk cake, it is…




I adapted the cake recipe from Sahana’s. The recipe has eggs separated and whipped. By doing this, the cake becomes really soft and feather like. It is so light that you can have it just like that with a cup of black coffee, I am telling you… 😉 The cake is a plain vanilla cake but the milk poured is laced with Lotus and a drizzle of melted Lotus is put on top of the whipped cream topping to give it a full on Lotus feel. Just like all milk cakes, this cake has to be drizzled with majority of the milk when warm and allowed to rest well for the full flavor to come out.


I did find the milk slightly on the sweeter side than I would have normally liked it to be. That is because Lotus is quite sweet on its own, even though I had used very limited condensed milk in the milk mixture. But I also noticed that as it sat – we ate it over two days – the sweetness evened out and it tasted even better. So I would always advise to keep your milk cakes as long as you can. It just gets better, I promise… Before we go on to the recipe, I would like you all to leave your comments and feedback on the new look and what you would like to see more… I am just very excited to hear from all of you… 🙂




5 from 2 votes

Lotus Milk Cake

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Servings 6
Author Rafeeda AR


  • 3 eggs separated
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 can condensed milk
  • 1 400 ml can of evaporated milk
  • 170 gm tub cream
  • 1/4 cup Lotus melted
  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • 2-3 heaped tbsp Lotus


  • Preheat oven to 180 degrees. Keep a square pan or a small rectangular pan ready. Grease well.
  • Beat the egg whites along with a pinch of salt till stiff, in a clean bowl. When you tilt the bowl, the egg whites wouldn't move. Set aside.
  • In another bowl, beat the egg yolks and the sugar till pale and fluffy. Add the vanilla and beat.
  • Sift in the flour and baking powder into the egg yolk mixture. Fold carefully into the batter till all combined.
  • Now add the stiff egg whites and fold in gently, to avoid any deflating.
  • Pour into the prepared pan and bake for 20 minutes or till the skewer comes out clean.
  • Meanwhile blend all the ingredients under the "milk".
  • Allow to cool into the pan slightly. Poke holes all over the cake. Pour almost 3/4 of the milk mixture all over the cake allowing it to soak. Reserve the remaining.
  • Beat the whipping cream and icing sugar till stiff. Pipe onto the top of the milk cake. Drizzle the Lotus all over it.
  • Cool for two hours till all settled.
  • Serve as slices with the reserved milk.

Join the Conversation

  1. 5 stars
    Congratulations Rafeeda. Milk cake looks awesome. Never tasted before. Bookmarking it to try sometime. Wishing you all the best for future.

  2. 5 stars
    Wow Rafeeda, that is like a whirlwind, you probably are wondering did all this really happen! Hope your medical issue is all sorted out. Congratulations on completing 8 years of blogging. What a journey. New look is awesome. As for milk cake with the biscoff spread….wow. I simply love biscoff and am sure this lotus milk cake I wouldn’t want to share with anyone.

  3. Hi followed the recipe, seperatingnthe egg whites made the cake a little sloppy and didn’t seem to cook through properly.
    Is there not supposed to be butter in the cake recipe to hold it?

    1. Rafeeda AR Author says:

      Hello, I am sorry that the recipe didn’t work. The whipped egg yolks plus the stiff egg whites holds the cake well and makes it really soft, without any other fat element in it. The whites need to be whipped till stiff and then folded in slowly with light hand into the prepared batter, before baking. Hope this is clear…

  4. Hello what is tubed cream pls ? What kind?

    1. Rafeeda AR Author says:

      One tub of cream is 170 gm, you may use any thick cream of weight 170 gm. Hope this is clear…

  5. What tin size is this recipe for?

    1. Rafeeda AR Author says:

      You can bake in an 8 inch square pan or round pan. Mine was a rectangular small pan…

  6. I tried this out yesterday, followed it in detail but wasn’t satisfied with the end result.
    The sponge wasn’t fluffy and not a nice texture.
    I am a regular baker and have to say this milk cake wouldn’t be on the top of my list of recipes.
    Sorry. : (

    1. Rafeeda AR Author says:

      I am really sorry that it didn’t turn out well. Two negative remarks means that this recipe needs retesting… Will work on tweaking it soon… Appreciate your feedback…

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