A soft sponge cake soaked with three milks and finished with whipped cream.
3 eggsChicken eggs
0.75 cupMilk
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0.5 cupCondensed Milk
0.5 cupEvaporated Milk
0.5 cupWhipping cream
20 gButter
1 cupFlour
0.5 cupSugar
To tasteSalt
Beat chicken eggs and sugar until thick and pale.
Fold in flour and salt to make a light sponge batter.
Pour into a buttered pan and bake at 180°C / 350°F until the cake springs back.
Whisk milk, condensed milk, and evaporated milk together, then pour over the warm cake.
Chill until the milks absorb fully, then top with whipped cream.