What happened to the Rishi Sunak I knew at school?
Makes: 12 squares of cake
Takes: 15 minutes, plus chilling
Bakes: 35 minutes
5 eggs, separated
200 caster sugar, divided
1 teaspoon vanilla paste
1½ teaspoons baking powder
200g plain flour
75ml whole milk
340g evaporated milk
396g condensed milk
60g double cream
300ml double cream
2 tbsp icing sugar
Preheat the oven to 180°C, and grease a 9×13 inch pan with a little oil.
Whisk the egg whites until foamy, then gradually add 100g of sugar, whisking the whole time until the meringue forms medium peaks.
Whisk the yolks with 100g of sugar until thick and creamy. Add the vanilla paste, fold the flour and baking powder through the yolks, followed by the milk. Take a large spoonful of the meringue mix and stir it thoroughly into the rest of the cake mixture. Then gently fold the rest of the meringue into the cake batter in three additions.
Decant the cake mixture gently into the cake pan, and smooth the top. Bake for 35 minutes until risen and golden brown.
Mix together the condensed milk, evaporated milk, and double cream together in a jug. When the cake comes out of the oven, poke it all over with a skewer, right up to the edges, then pour the milk mixture over the top – it will seem like too much liquid, but the cake will absorb it. Let the cake cool, then chill in the fridge until completely cold.
Whisk the double cream and icing sugar together until they reach soft peaks. Tip the whisked cream onto the cold cake and smooth gently to create an even layer. Slice into 12 squares and serve immediately, or refrigerate until you’re ready to enjoy it.
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