- Serves12
- Cook time30 minute
- Prep time30 minute, + cooling and 4 hours chilling time
Bursting with summer flavours, this light and fluffy cake is topped with an indulgent custard cream.
Ingredients
- 1 1/2 cups (225g) plain flour
- 1 1/2 tsp baking powder
- 5 free-range eggs, at room temperature
- 1 cup (220g) caster sugar
- 1 tsp vanilla bean paste
- 1 cup (250ml) milk
- 395g can condensed milk
- 400ml can evaporated milk
- 300ml thickened cream
- 1/4 cup (40g) custard powder
- 250g seedless watermelon, peeled, scooped into balls
- 250g rockmelon, seeded, peeled, scooped into balls
- 150g pineapple, peeled, thinly sliced
- 1/2 mango, stoned, peeled, thinly sliced
- 2 passionfruit, halved
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Lightly grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing the sides to overhang. Place the flour and baking powder in a large bowl.
Step 2
Use an electric mixer to whisk the eggs, sugar and vanilla in a large bowl until thick and pale. Add the flour mixture, in 3 batches, and fold to combine. Add 50ml milk and stir until smooth. Spoon batter into the prepared pan and bake for 25-30 mins or until golden and a skewer inserted in the centre comes out clean. Prick the cake all over with the skewer.
Step 3
Whisk condensed milk, evaporated milk and remaining milk in a jug until well combined. Gradually pour over the cake and set aside to cool to room temperature. Cover and place in the fridge for 4 hours to soak.
Step 4
Use an electric mixer to whisk the cream and custard powder in a large bowl until soft peaks form.
Step 5
Transfer the cake to a serving platter. Top with cream mixture, watermelon, rockmelon, pineapple, mango and passionfruit to serve.
Serve with... mint leaves
Recipe tip
Smart swap: If you need a time-saving shortcut, swap the watermelon and rockmelon balls for raspberries and strawberries.
Smart save: For a budget swap, use 1 tsp vanilla extract in place of the vanilla bean paste.
3 milks cake with custard cream and summer fruits
- Serves12
- Cook time30 minute
- Prep time30 minute, + cooling and 4 hours chilling time
Ingredients
- 1 1/2 cups (225g) plain flour
- 1 1/2 tsp baking powder
- 5 free-range eggs, at room temperature
- 1 cup (220g) caster sugar
- 1 tsp vanilla bean paste
- 1 cup (250ml) milk
- 395g can condensed milk
- 400ml can evaporated milk
- 300ml thickened cream
- 1/4 cup (40g) custard powder
- 250g seedless watermelon, peeled, scooped into balls
- 250g rockmelon, seeded, peeled, scooped into balls
- 150g pineapple, peeled, thinly sliced
- 1/2 mango, stoned, peeled, thinly sliced
- 2 passionfruit, halved
Method
Step 1
Preheat oven to 180°C. Lightly grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing the sides to overhang. Place the flour and baking powder in a large bowl.
Step 2
Use an electric mixer to whisk the eggs, sugar and vanilla in a large bowl until thick and pale. Add the flour mixture, in 3 batches, and fold to combine. Add 50ml milk and stir until smooth. Spoon batter into the prepared pan and bake for 25-30 mins or until golden and a skewer inserted in the centre comes out clean. Prick the cake all over with the skewer.
Step 3
Whisk condensed milk, evaporated milk and remaining milk in a jug until well combined. Gradually pour over the cake and set aside to cool to room temperature. Cover and place in the fridge for 4 hours to soak.
Step 4
Use an electric mixer to whisk the cream and custard powder in a large bowl until soft peaks form.
Step 5
Transfer the cake to a serving platter. Top with cream mixture, watermelon, rockmelon, pineapple, mango and passionfruit to serve.
Serve with... mint leaves