Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup whole milk
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
0.5 cup cold heavy cream (for soak)
1.5 cups cold heavy cream (for topping)
¼ cup powdered sugar
Fresh berries or cherries (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
In a bowl, whisk 5 egg yolks, 50g granulated sugar, ½ cup milk, and 1 teaspoon vanilla. Sift in flour, baking powder, and salt; mix until smooth.
In a separate bowl, whip egg whites with 50g granulated sugar until stiff peaks form. Gently fold into the yolk mixture.
Pour batter into prepared pan and bake for 45 minutes or until a toothpick comes out clean.
Let cake cool completely. Poke multiple holes with a skewer. Whisk together evaporated milk, sweetened condensed milk, and ½ cup heavy cream until smooth.
Pour the milk mixture over the cake. Refrigerate for at least 4 hours.
Whisk 1.5 cups heavy cream with ¼ cup powdered sugar until stiff. Spread over the chilled cake.
Garnish with fresh berries or cherries (optional). Serve chilled.
Notes
Sift flour for a lighter texture. Use room-temperature eggs for best volume. Chill cake for several hours to allow full milk absorption. Best served within 2-3 days after soaking.
- Prep Time: 30
- Cook Time: 45
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 30g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg