Ingredients
Scale
- Cake:
- 1 cup all-purpose flour (120 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- Milk Mixture:
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/4 cup whole milk
- Whipped Topping:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or prepare a 9×13-inch baking dish.
- Mix flour, baking powder, and salt in a bowl.
- Separate eggs into two bowls.
- Whip egg yolks with 3/4 cup sugar until pale. Mix in milk and vanilla.
- Combine yolk mixture with dry ingredients gently.
- Whip egg whites to stiff peaks while gradually adding remaining sugar.
- Fold egg whites into batter carefully.
- Pour into baking dish and bake 25–35 minutes until a toothpick comes out clean.
- Cool completely.
- Mix evaporated milk, condensed milk, and whole milk.
- Poke holes all over cooled cake and slowly pour milk mixture over it.
- Refrigerate at least 1 hour (or overnight).
- Whip cream with sugar and vanilla until stiff peaks form.
- Spread whipped cream over cake and dust with cinnamon before serving.
Notes
- Best flavor develops after soaking overnight.
- Do not overmix batter to keep cake airy.
- Store refrigerated for 3–5 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked + Chilled
- Cuisine: Latin American