When my husband was teaching in McAllen, Texas, he came across this dessert from his friend and immediately fell in love with this wet cake. When we moved from Michigan to Clearwater, Florida we managed to buy this cake from a local supermarket but not easily available all the time and if you need it badly you had to place an order. So, I decided that I should try making this dessert. Being a Chinese, I could not take any dairy products…lactose intolerant. I could not taste my own work but came out very well. My husband and our friends love them.
2½ cup “Softasilk” cake flour or any other brands
1¼ teaspoon baking powder
1/8 teaspoon salt
½ cup canola oil
8 large eggs
¾ cup whole milk
1½ cup sugar
1 teaspoon vanilla extract
3-4 medium bananas, peeled and sliced lengthwise
3 tablespoons granulated sugar for caramelizing
3-Milk cream for soaking
Preheated oven to 325 degrees F.
Prepare the square cake pan/glass baking dish by lightly grease with some butter. Set it aside for later use.
In a large mixing bowl combine cake flour, baking powder and salt and mix well. Use a separate mixing bowl mix canola oil, sugar and vanilla extract; add in the eggs one at a time until well combined. Gradually stir in the ½ cup milk, and gently fold in the flour mixture a spoonful at a time until the remaining are used up.
Spoon the batter into the greased square cake pan or baking dish and bake for 30-45 minutes or until it feels firm and when insert a toothpick in the center of the cake comes out clean.
Cool the cake in the pan. Turn over the cake on to a deep dish and with a fork pierce some holes all around cake. Chill the cake in the refrigerator for at least 30 to an hour.
How to make the 3-Milk Cream
20 oz Sweetened Condensed Milk
18 oz Evaporated Milk
¾ cup Heavy Cream
Add all the ingredients in a mixing bowl and whisk the milk mixture well. Slowly pour the milk mixture all over the pierced cake. Make sure it is all covered well. Chill in the refrigerator for at least an hour and every 20 minutes bring the soaked cake out of the refrigerator and spoon the runoff milk back onto the cake. So the top and the middle of the cake will be remains moist or wet. Return the milked cake into the refrigerator to chill again.
Whipped Cream Topping
1 cup heavy cream
1½ teaspoon vanilla
1¼ tablespoons fine sugar
In a chilled mixing bowl add heavy cream, fine sugar and vanilla. Use a electric beater set on high and beat until peaks form. Spread a thin coat over the cake. Another way is just used ready-made whipped cream from the supermarket.
How to serve:
After chilling, arrange with ripened banana slices evenly all over the top of the cake. Sprinkle the sugar all over the banana. To finish the cake caramelize the sugar by using a kitchen touch or you may broil the cake with the oven or simply serve as it is. For me I use a kitchen touch to finish my presentation.