Description

A luscious Vanilla Sponge Cake soaked in three types of milk and layered with a vibrant Neapolitan flan filling—chocolate, strawberry, and vanilla. This indulgent cake is crowned with fluffy whipped cream, delivering a rich and creamy dessert experience perfect for any celebration or sweet craving.

Ingredients

Units Scale

For the Vanilla Sponge Cake:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
6 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1/2 cup milk

For the Three Milk Soak:

1/2 cup whole milk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk

For the Neapolitan Flan Filling:

1 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
2 tbsp cornstarch
1/4 cup cocoa powder (for chocolate layer)
1/4 cup strawberry puree (for strawberry layer)

For the Whipped Cream Topping:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

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Instructions

Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round pan.
- Sift flour, baking powder, and salt.
- Beat eggs with sugar until fluffy (~5 mins). Mix in vanilla.
- Fold in dry ingredients, then gently stir in melted butter and milk.
- Pour into pan and bake for 25–30 mins. Cool for 10 mins, then transfer to a wire rack.
Make the Milk Soak:
- Mix whole milk, evaporated milk, and sweetened condensed milk. Set aside.
Create the Neapolitan Flan Filling:
- Heat milk, cream, and sugar until warm.
- Whisk eggs and cornstarch. Slowly combine with warm milk mixture.
- Return to heat and whisk until thickened (~5–7 mins).
- Divide into 3 parts: leave one plain, add cocoa to one, strawberry puree to the other. Cool.
Assemble the Cake:
- Slice sponge cake horizontally into two layers.
- Pour milk soak over both layers, letting it absorb for 5–10 mins.
- Place bottom layer on serving plate, spread alternating flan layers. Top with second cake layer and remaining flan.
Whipped Cream Topping:
- Beat cream, powdered sugar, and vanilla until stiff peaks form.
- Frost the cake and decorate as desired.
Chill & Serve:
- Refrigerate for 3–4 hours. Serve chilled, optionally with grated chocolate or fresh fruit.

Notes

For firmer flan, refrigerate it before layering.
A serrated knife helps neatly slice soaked sponge layers.
Use stabilized whipped cream if preparing ahead.