Three-Milk Cake With Lemon Curd And Cream - cooking recipe

Ingredients

4 None eggs, separated
3/4 cup granulated sugar
3/4 cup self-raising flour
1 can (14 oz) sweetened condensed milk
1/2 cup coconut milk
1/3 cup evaporated milk
2 tbsp dark rum
1 cup lemon curd
1 cup heavy cream
1 tbsp powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
Beat the egg yolks and granulated sugar in a large bowl with an electric mixer until thick and creamy.
Beat the egg whites in a medium bowl with electric mixer until firm peaks form. Fold one-third of the egg white into the egg yolk mixture, then fold in remaining egg white.
Sift the flour twice then sift again over egg mixture; fold in gently until well combined. Pour into the prepared pan.
Bake the cake for 15 mins. Let stand in the pan 5 mins. Use a skewer to pierce holes all over cake.
Combine the milks and rum in a medium bowl. Carefully pour half the mixture over the cake in the pan. When most of the milk mixture is absorbed, add the remaining mixture. Cover and refrigerate overnight.
Score a 1/2-inch border around the cake. Place cake, top-side up, on a serving platter. Spread the cake with half the lemon curd.
Beat the cream in a medium bowl with the electric mixer until soft peaks form. Spread on the cake. Dollop spoonfuls of remaining curd on the cream and swirl for a marbled effect. Dust the cake edges with sifted powdered sugar.