Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



250 ml cake flour
7.5 ml baking powder
A pinch of salt
5 large eggs, separated
250 ml sugar
80 ml milk
5 ml vanilla essence

410 g can evaporated milk
397 g can condensed milk
60 ml cream
125 ml raspberry jam, slightly warmed

250 g LANCEWOOD® Mascarpone
60 ml cream
5 ml vanilla essence
45 ml castor sugar
8 strawberries for decorating


Preheat the oven to 180°C. Line a 23 cm (w) x 30 cm (l) x 4 cm (h) pan with baking paper, leaving flaps on either side to easily remove the cake from the pan. Spray with non-stick spray.

Sift the flour, baking powder and salt together.

In a separate bowl, beat the egg whites until soft peaks forms. Add 60 ml of the sugar while beating until the egg whites become stiff. Set aside.

Beat the egg yolks and the remaining sugar together until pale yellow and thick. Add the milk and vanilla essence and mix through.

Add the egg yolk mixture to the dry ingredients and mix gently until combined. Add the egg whites and fold in.

Pour into the prepared pan and spread out evenly. Bake for 30 – 35 minutes or until a skewer inserted comes out clean.

Lift out of the pan and place on a cooling rack.

Once cooled, cut off the edges and carefully remove the top and bottom brown layer. Use a skewer to pierce the surface of the cake several times.

Mix the evaporated milk, condensed milk and cream together. Pour half of the sauce slowly over the cake. Reserve the remaining sauce for serving.

Allow the cake to absorb the sauce for at least 30 minutes.

Spread the jam on top of the cake.

Gently mix the mascarpone, cream, vanilla essence and castor sugar together. Place dollops on top of cake and spread out evenly. Decorate with strawberries.

Cut the cake into squares and serve with the remaining sauce.

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