Made the saffron milk cake on Friday & I got too excited to post it for y’all this week until my phone decided to delete all my photos. Remade this cake today to keep my posts on track so I’m hoping you really do love and appreciate this recipe! ? You can remove the saffron details and make it just plain milk cake too! Your choice. Find recipe below?
Vanilla cake mix 2 eggs 1/2 cup vegetable oil 1/2 tbsp saffron in 2-3 tbsp boiling water (set for 15 mins to form color) Pinch of saffron 1 cup of milk
For milk dressing:
2 cups of milk 1/2 can condensed milk 1 small can evaporated milk Pinch of saffron in boiling water
1 packet of dream whip 1/2 cup milk
Saffron for garnish
Preheat oven to 180°C. Spray baking pan or Pyrex with non-stick spray, set aside. In an electric mixer, mix the eggs, oil, milk, saffron in water, saffron and cake mix till combined well. Pour into Pyrex then bake for 40-45 mins or till toothpick comes out clean.
While cake is baking, heat in saucepan milk, condensed milk, evaporated milk and saffron then bring to boil. Set aside making sure it comes to room temperature before pouring into cake.
Once cake is done, poke holes using a wooden stick or fork while still hot and pour 1 cup of the cooled milk dressing. Set at room temperature for at least an hour before putting it in fridge.
In an electric mixer; mix whipped cream and milk for 4-6 mins then keep in fridge till cake is at rtp. Put whipped cream on cake then keep in fridge for at least 3 hours. Enjoy with extra milk dressing if desired, garnished with saffron. Enjoyyyy?