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This sponge cake is soaked in three kinds of milk and topped with whipped cream making it extra moist and delicious.
1 ½ cups all purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup (1 stick) butter
1 ½ cups sugar
1 tsp vanilla extract
1 ½ cup milk
1 ½ cups evaporated milk
1 ¼ cups heavy cream
15 tea bags Bigelow Chamomile-Mango
1 ¼ cups condensed milk
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Preheat oven 350 degrees.
Sift together flour, baking powder, and salt.
Using a stand mixer, beat butter until fluffy.
Add sugar and beat until thoroughly combined.
Add eggs one at a time.
Make sure to mix well before each addition. Add vanilla.
Mix dry ingredients with milk alternating flour mixture and milk until combined (beginning and ending with flour mixture).
Pour batter into a buttered and floured 9x9 square pan.
Bake for 25-30 minutes or until top is golden brown and toothpick comes out clean.
While the pound cake is baking prepare the milk syrup which will be used to soak the cake.
Combine evaporated milk and heavy cream into a medium sized saucepan.
Add the tea bags. Bring mixture to a simmer over medium heat. Do not boil. Let tea steep into the milk-cream mixture for approximately 45 minutes. Remove tea bags, squeezing out the excess liquid.
Add the condensed milk and vanilla. Stir.
After the cake has cooled, use a skewer to poke holes into the cake. Make sure to make enough holes.
Pour the milk syrup over the cake. Cover with plastic wrap and chill in the refrigerator for at least three hours, preferably overnight.
When ready to serve, make whipped topping. Combine the cream, powdered sugar and vanilla in mixer. Beat until soft to medium peaks form. Cover the cake with whipped topping.
Cut into pieces and serve.
Top with fresh sliced strawberries.
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