Description
Light vanilla sponge soaked with eggnog, evaporated milk, and condensed milk, topped with nutmeg cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (180 g)
- 2 tsp baking powder (8 g)
- 1/2 tsp fine salt (3 g)
- 5 large eggs, separated, room temperature
- 1 cup granulated sugar, divided (200 g)
- 1/3 cup whole milk (80 ml)
- 2 tsp vanilla extract, divided (10 ml)
- 1 1/2 cups refrigerated eggnog (360 ml)
- 12 oz evaporated milk (354 ml)
- 14 oz sweetened condensed milk (397 g)
- 1/2 tsp freshly grated nutmeg, divided (1 g)
- 2 cups cold heavy cream (480 ml)
- 1/4 cup confectioners’ sugar (30 g)
Instructions
- Heat the oven to 350°F (177°C). Lightly grease and line one 9×13-inch metal pan.
- Whisk flour, baking powder, and salt.
- Beat egg yolks with 3/4 cup sugar until pale. Mix in milk and 1 teaspoon vanilla, then fold in the dry ingredients.
- Beat egg whites to soft peaks, gradually adding the remaining 1/4 cup sugar. Fold into the batter in three additions.
- Bake 24-29 minutes, until the sponge springs back. Cool 20 minutes and poke evenly with a skewer.
- Whisk eggnog, evaporated milk, condensed milk, remaining vanilla, and half the nutmeg. Pour over the cake in three stages.
- Cover and refrigerate 8-24 hours.
- Whip cream, confectioners’ sugar, and remaining nutmeg to medium peaks. Spread over the cold cake and slice.
Notes
Pour the soak in stages and refrigerate overnight. Keep the finished cake cold.