Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided in half
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  • 1 (12 ounce/355ml) can evaporated milk
  • 1 (14 ounce/397ml) can sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat egg yolks with 1/2 cup of the granulated sugar until pale and thick. Beat in vanilla extract and milk.
  4. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Be careful not to overmix.
  5. In a separate, clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
  6. Gently fold the egg whites into the batter in two additions, being careful not to deflate the whites.
  7. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes. Then, using a toothpick or skewer, poke holes all over the cake.
  9. In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.
  10. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
  11. Cover the cake and refrigerate for at least 3 hours, or preferably overnight, to allow the milk mixture to fully absorb.
  12. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  13. Spread the whipped cream evenly over the cake. Dust with ground cinnamon, if desired.
  14. Cut into squares and serve chilled.