🥣 Instructions
- Preheat the Oven
- Set to 350°F (180°C). Grease or line an 8×8-inch (20×20 cm) baking pan.
- Make the Batter
- In a large bowl, beat eggs and sugar together for 3–4 minutes, until pale and fluffy.
- Sift in flour and baking powder, then gently fold until smooth.
- Bake
- Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let it cool for about 10 minutes.
- Make the Cream Mixture
- In a bowl, whisk together milk and cream (and vanilla if using).
- Slowly pour this mixture over the warm cake, letting it soak in gradually.
- Chill & Serve
- Refrigerate for at least 2 hours (or overnight for best results).
- Slice and serve chilled. You can top it with whipped cream, grated chocolate, or a sprinkle of cinnamon.
💡 Tips
- For a richer flavor, use sweetened condensed milk instead of sugar in the soaking mixture (just reduce the sugar in the batter).
- This cake stays perfectly moist for 2–3 days in the fridge.
Would you like me to turn this into a blog-ready version (with a cozy intro, serving ideas, and short paragraph about its creamy texture)?
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