Sponge Ingredients
- 3 Macro Eggs free range
- 90g Woolworth plain flour
- 90g White sugar
- 5g baking powder
Sauce
- 1 can Evaporated milk
- 250 ml fresh cream
- 1 can Nestle Condensed Milk Classic
- 3 tsp Queen Essence Vanilla Extract
- 1 Cinnamon Stick
Chantilly Cream
- 250 ml fresh cream
- 3 spoons powdered sugar
- Mini Easter eggs
- Pistachio Papi’s spread
Instructions
Step 1
Preheat the oven to 180°C (350°F)
Step 2
In a bowl, whisk the eggs and sugar until light and fluffy. Sift in the flour and baking powder, then gently fold to combine.
Step 3
Grease a baking dish with butter. Pour the batter into the prepared dish and bake for 20-25 minutes or until a toothpick comes out clean.
Step 4
Allow the sponge to cool completely.
Step 5
In a separate bowl, mix evaporated milk, fresh cream, condensed milk, and vanilla extract. Add ground cinnamon and cinnamon sticks, then stir well under low heat until heated. Set aside to allow the sauce to cool down.
Step 6
Using a fork, poke holes in the cooled sponge cake and pour the milk mixture evenly over it. Refrigerate for at least 1 hour to absorb the milk.
Step 7
Whip fresh cream with Pistachio spread until soft peaks form.Spread the pistachio chantilly cream over the soaked cake.
Step 8
Decorate with Cadbury mini eggs before serving. Happy Easter!
