# What You'll Need:
→ Cake Base
01 - 1 cup all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 5 large eggs, separated
05 - 1 cup granulated sugar, divided
06 - ⅓ cup whole milk
07 - 1 teaspoon vanilla extract
→ Milk Soaking Mixture
08 - 1 (12 oz) can evaporated milk
09 - 1 (14 oz) can sweetened condensed milk
10 - ⅓ cup whole milk
→ Whipped Cream Topping
11 - 1 ½ cups heavy whipping cream
12 - 3 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
14 - Ground cinnamon, for dusting (optional)
# Method Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the egg yolks with ¾ cup sugar until pale and fluffy. Stir in whole milk and vanilla extract.
04 - Fold the flour mixture into the yolk mixture until just combined. Do not overmix.
05 - In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
06 - Gently fold whipped egg whites into the batter in batches, maintaining volume.
07 - Pour batter into prepared dish, smoothing the surface. Bake for 25 to 30 minutes, until a toothpick inserted in the center emerges clean.
08 - Let cake cool in the pan for 10 minutes. Pierce the surface evenly with a fork to aid milk absorption.
09 - In a pitcher, whisk evaporated milk, sweetened condensed milk, and whole milk until well combined.
10 - Slowly pour the milk mixture over the cake, making sure to saturate thoroughly. Cover and refrigerate for at least 2 hours, or until most of the liquid is absorbed.
11 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Spread whipped cream topping over the chilled cake. Dust with ground cinnamon if desired. Slice and serve cold.
