Ingredients
– 1 cup all-purpose flour [Forms the soft cake base essential for soaking the milk mixture]
– 1 1/2 teaspoons baking powder [Helps the cake rise for a light and airy texture]
– 1/4 teaspoon salt [Enhances and balances the overall flavor]
– 5 large eggs, separated [Eggs provide structure and moisture; egg whites are whipped for fluffiness]
– 1 cup granulated sugar [Sweetens the cake and adds to its moistness]
– 1/3 cup whole milk [Adds richness to the batter for a tender crumb]
– 1 teaspoon vanilla extract [Infuses a fragrant aroma and enhances tasting notes]
– 1 can (12 oz) evaporated milk [Contributes creamy richness without excess liquid]
– 1 can (14 oz) sweetened condensed milk [Adds sweetness and density]
– 1/4 cup whole milk [Dilutes the condensed milks for a perfect soaking consistency]
– 1 pint heavy cream [Whipped for a light, airy topping]
– 3 tablespoons sugar [Sweetens the whipped cream to complement the cake]
– 1/2 teaspoon vanilla extract [Adds flavor to the whipped topping]
– Ground cinnamon [For garnish to finish with a touch of spice]
Instructions
1-First, preheat your oven to 350°F (175°C). Mix the flour, baking powder, and salt in a bowl to blend the leavening agents uniformly.
2-Next, beat the egg yolks with 3/4 cup sugar until pale yellow, then add 1/3 cup whole milk and 1 teaspoon vanilla extract. Combine this mixture with the dry ingredients gently.
3-Whip the egg whites on high speed, adding the remaining 1/4 cup sugar gradually until stiff peaks form, which creates the airy structure of the cake.
4-Gently fold the egg whites into the batter and pour it into an ungreased pan. Bake for 25-35 minutes until a toothpick inserted comes out clean, then allow the cake to cool fully.
5-While the cake cools, mix the 12-ounce can of evaporated milk, 14-ounce can of sweetened condensed milk, and 1/4 cup whole milk together. Poke holes all over the cooled cake and slowly pour the milk mixture evenly over it.
6-Refrigerate for at least 1 hour, preferably overnight, to let the flavors meld. For the topping, whip 1 pint heavy cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form, then spread it over the cake and sprinkle ground cinnamon on top. Serve with fresh sliced strawberries if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Make cake 1-2 days ahead for better milk absorption.
❄️ Freeze after baking and cooling for up to 3 months.
🌾 Substitute gluten-free flour 1:1 without affecting texture.
- Prep Time: 20 minutes
- Refrigeration Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Contains Dairy and Eggs
Nutrition
- Serving Size: 1 slice
- Calories: 433 kcal
- Sugar: 41 g
- Sodium: 171 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 152 mg