Milky Cream Cake

Soft and fluffy sponge cakes filled with cream cheese filling, and coated with milk powder! This cake is inspired by the popular bakery recipe but it is surprisingly easy to make at home. The milk coating gives a strong creamy milky taste but not overly sweet.

🥣 Tools you need

1. Hand mixer
2. 28x28cm baking tray
3. Parchment paper/Pan side liner
4. Mixing bowls
5. Whisk and Spatula
6. Piping bag
7. Cooling rack

📝 Ingredients

Sponge Cake

1. 4 large eggs
2. 55g milk
3. 45g corn oil
4. 55g low-gluten flour
5. 40g sugar
6. A few drops of lemon juice

Whipped Cream Cheese Filling

1. 100g cream cheese
2. 20g sugar
3. 0.5g salt (optional)
4. 200g heavy cream
5. Milk powder for coating

🍳 Step-by-step Instructions 

1. Prepare the sponge cake batter

Preheat the oven to 150°C (300°F).

Whisk together milk and corn oil until well combined. Sift in flour and mix until smooth. Add the egg yolks and whisk until reaching a silky, lump-free batter.

2. Make the meringue

Place the egg whites in the freezer for a few minutes until tiny ice crystals begin to form around the edges. Add sugar and a few drops of lemon juice.

Beat until the meringue reaches soft peaks. The tip should gently curl over when you lift the whisk.

3. Fold and bake

Fold the meringue into the batter in three additions using a spatula and combine them well.

Pour the batter into the prepared baking tray and smooth the surface.

Bake at 150°C (300°F) for 35 minutes. Please adjust the time and temperature according to the performance of your oven. 

Remove from the oven and let the cake cool.

4. Prepare the filling

Beat the softened cream cheese with the sugar and salt until smooth.

Add the heavy cream and whip until the filling becomes thick. Transfer to a piping bag.

5. Assemble the cakes

Cut the cake into 8 equal triangles.

Pipe a generous amount of cream cheese filling onto one side of each cake piece. Fold it in half to create a filled triangular cake. Tap some cream on the sides and finish by coating the exposed cream filling with milk powder.

You can enjoy right away, or chill for 30 minutes for a better texture.

🙋 Frequently Asked Questions (FAQ)

• How long can I store this cake?

You can store them in an airtight container in the refrigerator for up to 3 days.

• Why freeze the egg whites first?

Slightly chilled egg whites create a more stable meringue, resulting in a lighter, fluffier sponge.

• Can I use all-purpose flour?

Low-gluten wheat flour or cake flour is recommended for the softest texture. All-purpose flour will produce a slightly denser cake.

• Can I use whipped topping instead of cream cheese?

You can, but the cream cheese adds a subtle tanginess that balances the sweetness and gives these cakes their signature flavor.

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