Three-Milk Cake With Lemon Curd And Cream

• 4 None eggs, separated
• 3/4 cup granulated sugar
• 3/4 cup self-raising flour
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup coconut milk
• 1/3 cup evaporated milk
• 2 tbsp dark rum
• 1 cup lemon curd
• 1 cup heavy cream
• 1 tbsp powdered sugar

1. Preheat the oven to 350u0b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper above long sides for handles.
2. Beat the egg yolks and granulated sugar in a large bowl with an electric mixer until thick and creamy.
3. Beat the egg whites in a medium bowl with electric mixer until firm peaks form. Fold one-third of the egg white into the egg yolk mixture, then fold in remaining egg white.
4. Sift the flour twice then sift again over egg mixture; fold in gently until well combined. Pour into the prepared pan.
5. Bake the cake for 15 mins. Let stand in the pan 5 mins. Use a skewer to pierce holes all over cake.
6. Combine the milks and rum in a medium bowl. Carefully pour half the mixture over the cake in the pan. When most of the milk mixture is absorbed, add the remaining mixture. Cover and refrigerate overnight.
7. Score a 1/2-inch border around the cake. Place cake, top-side up, on a serving platter. Spread the cake with half the lemon curd.
8. Beat the cream in a medium bowl with the electric mixer until soft peaks form. Spread on the cake. Dollop spoonfuls of remaining curd on the cream and swirl for a marbled effect. Dust the cake edges with sifted powdered sugar.

eggs, sugar, flour, condensed milk, coconut milk, milk, dark rum, lemon curd, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/35526 (may not work)