Nicaraguan Three Milk Sponge Cake

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This beloved Nicaraguan celebration sponge cake is generously soaked in a blend of three milks, transforming a light vanilla genoise into an ultra-moist, creamy dessert. Topped with billowy whipped cream and a dusting of cinnamon, it is the centerpiece of birthdays and family gatherings across Nicaragua.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 38 gSugar
• 9 gProtein
• 190 mgSodium
• 280 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 650 mcgVitamin A

Ingredients

For the sponge cake

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 1/2 teaspoon cream of tartar

For the three-milk soak

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk or heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons white rum (optional)

For the whipped cream topping

• 1 1/2 cups heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter and dust with a thin layer of flour, tapping out the excess.
2. In a medium bowl, whisk the flour, baking powder, and salt together; set aside. In a separate large bowl, beat the egg yolks with half the sugar and the vanilla on high speed until pale and thick, about 3 minutes. Stir in the milk.
3. In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
4. Fold the whites into the yolk mixture in three additions, then gently fold in the dry ingredients just until no streaks remain. Pour the batter into the prepared pan, smoothing the top.
5. Bake for 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
6. While the cake is still warm, poke deep holes all over the surface using the tines of a fork or a wooden skewer, going nearly to the bottom of the pan.
7. In a large pitcher, whisk together the condensed milk, evaporated milk, whole milk, vanilla, and rum if using. Slowly pour the milk mixture evenly over the warm cake, allowing it to absorb before adding more. Refrigerate for at least 4 hours, preferably overnight.
8. Just before serving, beat the heavy cream with the powdered sugar and vanilla on medium-high speed until soft, spreadable peaks form. Spread evenly over the chilled cake and dust generously with ground cinnamon.
9. Cut into squares and serve chilled, spooning any extra pooled milks from the pan over each portion.

Cook’s Notes

• For the most authentic Nicaraguan flavor, use evaporated milk rather than cream in the soak; some Nicaraguan bakers add a splash of rum or aguardiente.
• Always soak the cake while still warm so the sponge drinks in the milks; chilling it first will cause the liquid to pool instead of absorb.
• For a sturdier cake that cuts cleanly, chill overnight and use a sharp, damp knife wiped clean between slices.
• Toast a thin layer of meringue under the broiler for 30 to 60 seconds instead of whipped cream for a more traditional look found in some Nicaraguan bakeries.

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