Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
½ cup heavy cream
1 ½ cups heavy cream (for topping)
3 tablespoons powdered sugar
½ teaspoon vanilla (for topping)
Instructions
1. Preheat oven to 350°F and grease a 9×13” baking dish.
2. Beat egg yolks with ¾ cup sugar until thick. Stir in milk and vanilla.
3. In a separate bowl, beat egg whites to soft peaks. Add remaining sugar and beat to stiff peaks.
4. Fold egg whites into yolk mixture. Add sifted flour and baking powder. Fold gently.
5. Pour into dish and bake 25–30 minutes until golden. Cool completely.
6. Mix evaporated milk, sweetened condensed milk, and cream.
7. Pierce cooled cake and pour milk mixture slowly over the top. Chill 4 hours or overnight.
8. Whip topping cream with powdered sugar and vanilla until stiff.
9. Spread whipped cream over chilled cake and serve.
Notes
Letting the cake chill overnight improves the texture.
Try topping with fresh strawberries, cinnamon, or toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg