Ingredients:

  • 1.5 cups cake flour
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 0.33 cup whole milk
  • 1 tbsp vanilla extract
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 0.5 cup heavy whipping cream
  • 1.5 cups heavy cream, cold (for topping)
  • 3 tbsp powdered sugar
  • 0.5 tsp ground cinnamon
  • 150g fresh strawberries, sliced

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the cake flour, baking powder, and sea salt.
  3. In a large bowl, beat the 5 egg yolks with 0.75 cups of granulated sugar until pale and thick. Stir in the 1/3 cup whole milk and vanilla extract.
  4. In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 0.25 cup sugar and beat until stiff peaks are achieved.
  5. Gently fold the egg yolk mixture into the egg whites using a rubber spatula. Sift the dry ingredients over the mixture and fold gently until no flour streaks remain.
  6. Pour batter into the prepared dish and bake for 30 minutes or until a toothpick comes out clean.
  7. While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream.
  8. Pierce the warm cake all over with a fork or skewer. Slowly pour the three-milk mixture over the cake. Allow to cool for about 10 minutes, then refrigerate for at least 4 hours.
  9. Whip the remaining 1.5 cups cold heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cake.
  10. Dust with cinnamon and garnish with fresh strawberry slices before serving.