Milky Sponge Cake with Cinnamon Sprinkles

Milky Sponge Cake with Cinnamon Sprinkles

Milky Sponge Cake with Cinnamon Sprinkles

INGREDIENTS

Cake:
1 pack MAYA Decadence Yellow CakeMix 520 grams
1 cup + 1 tablespoon water
1/3 cup vegetable oil
2 teaspoons vanilla
3 eggs

Frosting:
½ can sweetened condensed milk (7 ounces)
½ cup evaporated milk
1 cup whipping cream
cinnamon powder as needed

PROCEDURE

Pre-heat oven to 350F/ 177C. Grease and flour (or spray) bottom and sides of a 7-inch round pan. In a large bowl, beat cake mix, water, oil, vanilla, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally until smooth. Pour into the pan. Bake 30 to 40 minutes, or until edges are golden brown and toothpick inserted in center comes out clean. Stand for 5 minutes, Poke top of cake all over with the tines of a fork. Set aside.

Prepare frosting: In a large bowl, stir together sweetened condensed milk and evaporated milk. Carefully pour this mixture evenly over the top of the cake. Set aside to allow frosting mixture to be absorbed by the cake. Refrigerate for about an hour. Decorate top of the cake with whipped cream. Dust with cinnamon powder.

NOTES

Recipe adapted from 50 Best of Baking Recipes

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