Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 1 cup sugar
- ½ cup whole milk (warm)
- ½ cup oil or melted butter
- 1 tsp vanilla essence
For the Milk Soak:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup full cream milk
- ½ cup fresh cream or thick malai
- ½ tsp cardamom powder (optional)
For the Topping:
- Whipped cream or thick malai
- Crushed pistachios or almonds (optional)
- Rose petals or silver leaf (optional, for garnish)
Instructions:
1. Make the Cake:
- Preheat oven to 180°C (350°F).
- In a bowl, sift flour and baking powder.
- In a large bowl, beat eggs and sugar until light and fluffy (5–6 mins).
- Add oil, vanilla, and warm milk slowly. Mix gently.
- Fold in the dry ingredients until just combined.
- Pour into a greased 8×8 inch baking dish and bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Let the cake cool slightly and poke holes all over the top with a skewer or fork.
2. Prepare the Milk Mixture:
- In a bowl, whisk together evaporated milk, condensed milk, full cream milk, cream, and cardamom powder.
- Slowly pour this over the warm cake, letting it soak in. Chill for at least 2–3 hours, preferably overnight.
3. Top & Serve:
- Spread whipped cream or fresh malai over the chilled cake.
- Garnish with chopped pistachios, rose petals, or silver leaf.
- Cut into slices and serve cold!