Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 5 Large eggs, separated
  • 1 cup (200g) Granulated sugar, divided
  • 0.33 cup (80ml) Whole milk
  • 1 tsp Pure vanilla extract
  • 12 oz (354ml) Evaporated milk
  • 14 oz (397g) Sweetened condensed milk
  • 0.25 cup (60ml) Heavy cream
  • 2 cups (480ml) Heavy whipping cream
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla paste
  • Ground cinnamon for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan generously.
  2. Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium mixing bowl.
  3. Using a stand mixer, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and forms thick ribbons.
  4. Stir the 1/3 cup whole milk and vanilla extract into the egg yolk mixture.
  5. In a separate clean bowl, whip the 5 egg whites with the remaining 1/4 cup sugar until stiff, glossy peaks form.
  6. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients. Pour into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
  7. Once the cake has cooled, use a wooden skewer or fork to poke holes across the entire surface of the cake.
  8. Whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pour the mixture slowly over the cake, ensuring it penetrates the holes.
  9. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow for osmotic equilibrium.
  10. Before serving, whip 2 cups of cold heavy whipping cream with powdered sugar and vanilla paste until stiff peaks form. Spread over the cake and dust with ground cinnamon.