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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.