Notes
Ingredients
For the Cake
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ¼ cup whole milk
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon, for garnish
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat egg yolks with half the sugar until pale and fluffy. Mix in milk and vanilla.
- Add dry ingredients to the yolk mixture and mix gently until just combined.
- Beat egg whites until soft peaks form, then gradually add remaining sugar and beat to stiff peaks.
- Fold the egg whites into the batter in batches.
- Pour batter into the prepared dish and bake 25 to 35 minutes, until a toothpick comes out clean. Cool completely.
- Poke holes all over the cooled cake. Whisk together the milk mixture and slowly pour over the cake. Chill at least 1 hour, or overnight.
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over the chilled cake.
- Dust with cinnamon, slice, and serve cold.
- Fold egg whites gently to keep the sponge light
- Let the cake cool fully before soaking
- Overnight chilling gives the best flavor and texture
- Add whipped cream close to serving time for the freshest topping
- Refrigerate covered for 3 to 5 days
- Freeze the soaked sponge, without whipped topping, for up to 3 months