Turkish Trileçe: Three-Milk Caramel Sponge Cake Step-by-step instructions

Before you start

Before starting, bring the eggs to room temperature and line a 9x13-inch baking dish with parchment paper. Measure all ingredients and have your electric mixer ready. The caramel can be made ahead and stored in the refrigerator; warm it gently before using.

Prepare the three-milk soak by whisking the milks together, and have the skewer ready for poking holes. Ensure the whipped cream is whipped just before spreading, as it will hold its shape better when fresh.

Instructions

Sponge and Bake

1. 1Make the Sponge Batter
   Heat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper. In a large bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. In another bowl, beat the yolks with the sugar until pale and thick, about 2 minutes. Add the vanilla and mix. Gently fold the flour and baking powder into the yolk mixture, then fold in the beaten whites in three additions, just until no streaks remain.
   Look for The batter is airy, light, and uniformly yellow with no white streaks.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fold gently to keep the air in the whites; overmixing will deflate the sponge.
2. 2Bake the Sponge
   Pour the batter into the prepared dish and smooth the top. Bake for 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The internal temperature of the cake should reach 160°F (71°C) to ensure the eggs are fully cooked. Let the cake cool in the pan for 10 minutes, then poke holes all over the warm sponge with a skewer.
   Look for The cake is puffed, golden, and springs back when lightly pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Poke the holes while the cake is still warm so the milk soak can penetrate deeply.

The batter should be airy and pale yellow, with no streaks of egg white. After baking, the sponge is golden, puffed, and springs back to the touch.

The internal temperature reaches 160°F (71°C), and the cake is slightly pulling away from the sides of the dish. Poking the holes should be easy, and the cake is warm and fragrant.

Soak and Chill

3. 3Make the Three-Milk Soak
   In a large measuring cup or bowl, whisk together the whole milk, heavy cream, and sweetened condensed milk until well combined. The mixture should be smooth and slightly thickened. Pour the soak slowly and evenly over the warm cake, starting at the edges and working toward the center, allowing each addition to be absorbed before adding more. Let the cake sit at room temperature for 15 minutes to absorb the liquid.
   Look for The sponge is saturated but not pooling; it looks glossy and moist.
   Tip Pour slowly so the cake absorbs every drop without becoming soggy.
4. 4Chill the Soaked Cake
   Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight. Chilling allows the milk mixture to fully set and the flavors to meld. The cake should be thoroughly chilled before adding the topping.
   Look for The cake is firm to the touch and no longer wet on the surface.
   Tip Chilling overnight makes slicing cleaner and the texture even more luscious.

The milk soak is fully absorbed, leaving the cake glossy and moist but not wet. The cake has chilled for at least two hours and is firm to the touch. The surface is even, and the edges are intact. The cake smells sweet and milky, and the texture is set enough to hold the topping without sinking.

Top and Serve

5. 5Spread the Whipped Cream
   Using an offset spatula, spread the softly whipped cream evenly over the chilled cake. The layer should be about 1/2 inch thick, covering the entire surface. Smooth the top as much as possible for a neat finish.
   Look for The cream is smooth and even, with no gaps at the edges.
   Tip Soft peaks are ideal; overwhipped cream will be stiff and hard to spread.
6. 6Pour the Amber Caramel
   Warm the homemade amber caramel until it is pourable but not too hot. Pour it over the whipped cream in a zigzag pattern, then use a toothpick to drag through the caramel to create feather-like patterns. Work quickly before the caramel sets.
   Look for The caramel is glossy and forms elegant swirls over the cream.
   Tip If the caramel is too thick, warm it gently with a splash of cream.
7. 7Chill and Set
   Return the cake to the refrigerator for at least 30 minutes to let the caramel set slightly. This makes slicing cleaner and the layers distinct. The cake can be served immediately after this chill, or kept refrigerated until ready to serve.
   Look for The caramel is set but still soft enough to cut through easily.
   Tip For the cleanest slices, use a sharp knife dipped in hot water and wiped dry.

The whipped cream is smooth and evenly spread, with no bare patches. The caramel is glossy and forms decorative swirls over the cream. The cake is chilled enough that the caramel has set slightly, and a fork cuts through the layers cleanly, revealing the saturated sponge underneath. The dessert is ready to serve.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which deflates the egg whites and results in a dense, tough sponge. Another is pouring the milk soak too quickly; the cake needs time to absorb it, so pour slowly and in batches.

Skipping the chill time will make the cake fall apart when sliced. Also, be careful not to over whip the cream; soft peaks are ideal. Finally, pouring the caramel over the cream too soon will cause it to melt the cream, so ensure the caramel is not too hot.

How to tell it’s done

The sponge is done when a toothpick inserted into the center comes out clean, and the internal temperature reaches 160°F (71°C). The top should be golden brown and spring back when lightly pressed.

After adding the soak, the cake should be completely saturated but not pooling liquid on top. The chilled cake should feel firm to the touch. The final cake is ready when the caramel has set slightly, and a knife slides through it cleanly.

• Egg dishes: 160°F (71°C) in the thickest part