Ingredients
Scale
For Sponge
- 62 g All-purpose flour
- 40 g Castor sugar (a)
- 40 g Castor sugar (b)
- ½ tsp Baking powder
- ¼ tsp Salt
- 30 g Salted butter
- 41 g Egg whites
- 22 g Egg yolks
- 60 g Milk
- ½ tsp Vanilla essence
For Milk/Leches Sauce
- 132 ml Sweetened condensed milk
- 113 ml Evaporated milk
- 59 ml Heavy cream
- ¼ tsp Vanilla essence
For Whipped Cream
- 118 g Heavy cream
- 22 g Icing sugar
- ¼ tsp Vanilla essence
Instructions
For Sponge
- Preheat the oven to 180° C or 350°F (OTG mode: lower rod + upper rod + fan).
- Grease a rectangular ring and line it twice with cling wrap and once with aluminum foil.
- Cream butter and sugar (a) until pale and fluffy in texture. Add in egg yolk, milk, and vanilla essence, then give it a mix again.
- Sieve in dry ingredients that, are all-purpose flour, salt, and baking powder, and mix again to get a smooth, lump-free batter.
- In a new clean glass bowl, beat egg whites until foamy, then gradually add sugar (b) in parts, then beat until you get a glossy and soft peaked meringue.
- Fold in the meringue to the batter in two to three batches.
- Bake it at 180° C or 350°F (OTG mode: lower rod mode only) for 25-30 minutes.
For Milk/Leches, Sauce
- In a bowl, mix sweetened condensed milk, evaporated milk, and heavy cream along with vanilla essence.
- Set aside for further use.
For Whipped Cream
- In a bowl, whip heavy cream, icing sugar, and vanilla essence together until a soft peak is achieved.
Assembly
- De-mold the cooled sponge from the ring. And trim off any domed part if you have any.
- Make holes in the sponge using a wooden dowel.
- Transfer it to a deep dish and pour milk or leches sauce on top and make sure it reaches 1/3rd of the sponge or half.
- Keep it in the fridge overnight or at least 4- 5 hours.
- Apply a thick layer of whipped cream on top and smooth it out.
- Lightly dust cocoa powder on top of the whipped cream.
- Make a border with the same whipped cream using a round nozzle.
- Prep Time: 50 to 60 minutes
- Cook Time: 4 to 5 hours