THREE-MILKS CAKE

SERVES 8. PREP 3 HRS 55 MINS. COOK 55 MINS

INGREDIENTS

• 100g butter, softened

• ¾ cup caster sugar

• 1 tsp vanilla extract

• 5 eggs, separated

• 1 ⅓ cups self-raising flour

• ½ cup milk

• ⅔ cup thickened cream, whipped

• 100g glace pineapple, chopped

• 40g pistachio kernels, chopped

GLAZE •

185g can evaporated milk

• ¾ cup sweetened condensed milk

• 2 tbsp white rum (optional)

METHOD

1 Preheat oven to 180C/160C fanforced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

2 Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.

3 Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat egg whites in a clean bowl on high speed until soft peaks form.

4 Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in egg whites. 5 Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).

6 Make glaze: Combine milks and rum

(if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.

7 Remove cake from pan. Spread whipped cream over cake. Top with pineapple and pistachios. Serve.

Note: Use a glass or ceramic loaf pan, as the glaze can react with metal and affect the taste.