Ingredients:

  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided in half (½ cup for yolks, ½ cup for whites)
  • ⅓ cup (80ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 (12 fluid ounce/355ml) can evaporated milk
  • 1 (14 ounce/397g) can sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract (optional)
  • 1 ½ cups (360ml) heavy cream
  • 3 tablespoons (38g) powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting (optional)

Instructions:

  1. Grease and flour a 9x13 inch baking pan. Preheat the oven to 350°F (175°C).
  2. Whisk together the dry ingredients (flour, baking powder, salt).
  3. In a separate bowl, beat egg yolks with half the sugar until pale and thick. Add milk and vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In another clean, dry bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
  6. Gently fold the egg whites into the batter in two additions until just combined.
  7. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan.
  9. Whisk together evaporated milk, condensed milk, heavy cream, and vanilla extract in a bowl.
  10. Use a fork or skewer to poke holes all over the cooled cake.
  11. Slowly pour the three milks mixture evenly over the cake, ensuring it soaks into all the holes.
  12. Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
  13. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  14. Spread whipped cream evenly over the soaked cake. Dust with ground cinnamon (optional). Slice and serve.