Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 1 cup heavy whipping cream, for topping
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat egg yolks with 3/4 cup sugar until light and fluffy. Stir in milk and vanilla.
- Fold in dry ingredients gently.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg whites into batter gently.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cake cool for 10 minutes, then poke holes all over with a fork.
- Mix evaporated milk, condensed milk, and heavy cream. Pour over cake while still warm.
- Refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cake.
Notes
- Use room-temperature eggs for best results.
- Let the cake soak in the milk mixture fully for a moist texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg