Quick Description
A soft, creamy, no-bake dessert made with soaked sponge cake layers and lightly sweetened whipped cream. Simple ingredients, minimal effort, and a chilled, melt-in-your-mouth texture.
Servings & Timing
Servings: 4 portions
Prep Time: 10 minutes
Chill Time: 1–2 hours
Total Time: ~1 hour 10 minutes
Ingredients List
- 4 slices plain sponge cake or angel food cake
- ½ cup cold milk
- 2 tbsp condensed milk (adjust to taste)
- ½ cup whipping cream (or whipped topping)
- 1 tbsp powdered sugar (optional)
- ½ tsp vanilla extract (optional)
Step-by-Step Instructions
-
Prepare the cream layer
In a bowl, whip the cream with powdered sugar (if using) and vanilla until soft peaks form. Set aside. -
Sweeten the milk
In a separate bowl, mix cold milk with condensed milk until combined. -
Soak the sponge
Quickly dip each sponge slice into the milk mixture. Do not over-soak. -
Assemble the dessert
Layer soaked sponge slices in a dish or serving cups. Spread a layer of whipped cream on top. Repeat layers if desired. -
Chill
Cover and refrigerate for 1–2 hours until set and creamy. -
Serve
Serve chilled as-is or garnish before serving.
Additional Notes
- Do not oversoak the sponge or it will collapse.
- For extra moisture, brush milk mixture instead of dipping.
- Dessert firms up more after chilling.
Dietary Info
- No-Bake
- Vegetarian
- Light Dessert
- Kid-Friendly
Ingredient Details & Substitutions
- Sponge cake: Angel food cake gives a lighter texture.
- Condensed milk: Adjust for sweetness preference.
- Whipping cream: Store-bought whipped topping works for speed.
- Milk: Can use evaporated milk for richer flavor.
Recipe Variations & Serving Suggestions
- Add fruit layers (strawberries, mango, or bananas).
- Dust with cocoa powder or grated chocolate.
- Drizzle with caramel or chocolate sauce before serving.
Storage & Make-Ahead
- Store covered in the fridge for 2–3 days.
- Best enjoyed within 24 hours for ideal texture.
- Not freezer-friendly.
