Saffron Milk Cake
Servings 8
Ingredients
- FOR THE CAKE:
- 3 large eggs
- 1/2 cup sugar
- A pinch salt
- 1 cup all-purpose flour
- 1 tbsp corn flour
- 1/3 tsp baking powder
- A fat pinch crushed saffron
- FOR THE SOAKING MILK:
- 1 x 400 ml can evaporated milk
- 1/2 can condensed milk use more as per sweetness
- 2 cups milk
- 1/2 tsp packed saffron crushed
- FOR TOPPING:
- 2 sachets Dream Whip powder
- 1/2 cup milk
- OR
- 2 cup whipping cream
- 1/3 cup icing sugar
Instructions
- Preheat oven to 180 degrees. Grease and flour an 8 inch square pan well.
- Whip the eggs with sugar and salt till pale and frothy. When the beaters are lifted, it will flow like a ribbon.
- Sift the dry ingredients on top and fold in till moist.
- Add the saffron and mix. Pour into the prepared pan and bake for 30 minutes or till skewer comes out clean.
- Cool in pan for five minutes, before flipping onto a cooling rack to cool slightly.
- For milk mixture, whisk the milks in a pan and bring to heat. As it heats, add the crushed saffron and whisk well. Simmer for five minutes. Switch off.
- Transfer the cake to a bigger plate. Poke all over the cake with a fork.
- Keep 1 cup of the milk aside and pour the rest of the milk all over the cake.
- Once the cake comes to room temperature, keep in the fridge for a couple of hours for it to soak completely. Reserve the remaining milk in a container in the fridge as well.
- Just before serving, whip the Dream whip powder along with the milk till stiff OR if using whipping cream, whip with the icing sugar till stiff. Add a couple of tablespoons of the reserved saffron milk and fold in.
- Take the cake out of the fridge and spread the whipping cream on top. Cut into slices.
- While serving, keep one slice on a deep serving dish, pour part of the reserved milk just to cover the bottom. Enjoy!
Notes
You can use any sponge cake of your choice as base.
The cake is mildly sweet and most of the sweetness is from the milk, so increase the condensed milk upto even the whole can if you like yours sweet. For us, the quantity mentioned was sweet enough.
For a mild saffron flavor, feel free to skip the saffron used in the cake, and use it only in the milk.
The cake is mildly sweet and most of the sweetness is from the milk, so increase the condensed milk upto even the whole can if you like yours sweet. For us, the quantity mentioned was sweet enough.
For a mild saffron flavor, feel free to skip the saffron used in the cake, and use it only in the milk.