Although this cake has only four tablespoons of flour, it is a real crowd-pleaser. My husband gave up his first- place-soccer medal for it.
For the cake you will need:
1) 3 eggs
2) 3/4 of a cup sugar
3) 1 cup powdered milk (preferably Nido brand)
4) 1 and a 1/2 tsp vanilla
5) 3 tblsp of regular white flour
6) 1/4 cup oil (I use canola)
7) 1/2 cup water
8) 1 tblsp Baking Powder
Before you start the cake, take a small pot and place the powdered milk in it. Place the pot under medium heat and keep on stirring until the powdered milk turns into a golden brown. Turn off once it does and keep aside and start the cake.
Using a mixer on medium speed whisk the eggs for about 5 minutes until nice and frothy. Keep whisking and add the sugar, oil, vanilla, and baking powder and whisk for about 1 minutes. Add the cup of water and when well incorporate, Add the browned powdered milk and 4 tblsp of flour and mix until well incorporated.
Pour the mixture into a 8 x 11.5 oven dish and place in a preheated oven at 375 degrees fahrenheit. Bake for 30 minutes or until an inserted toothpick comes out clean.
Let cool and in the mean time make the toffee sauce to pour on top.
For the toffee sauce you will need:
1) 3/4 of a cup sugar
2) can of Nestle table cream (you will find it in the Mexican section at Cub Foods or any Middle Eastern store)
Place the sugar in a pot under medium heat–when it starts to melt and caremelize, add the can of cream (make sure it is at room temperature). Keep on stirring until they are well incorporated.
Pour the mixture on top of the cake and enjoy. It tastes UNBELIEVABLE!