Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 (12 ounce / 354ml) can evaporated milk
  • 1 (14 ounce / 397g) can sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan. Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, beat egg yolks with 1/2 cup of sugar until pale and thick. Add milk and vanilla to yolk mixture and stir to combine. Gradually add dry ingredients to wet ingredients, mixing until just combined. In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar and beat until stiff, glossy peaks form. Gently fold egg whites into the batter in two additions until just combined. Be careful not to overmix!
  2. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  3. In a large bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until combined.
  4. Using a toothpick or fork, poke holes all over the surface of the cooled cake. Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. This might take some time. Cover the cake and refrigerate for at least 3 hours, or preferably overnight, to allow the milk to fully absorb.
  5. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  6. Spread whipped cream evenly over the soaked cake. Dust with ground cinnamon, if desired. Cut into squares and serve chilled.