Ingredients:

  • 190g all-purpose flour
  • 7g baking powder
  • 2g salt
  • 5 large eggs, separated
  • 150g granulated sugar
  • 80ml whole milk
  • 10ml vanilla extract
  • 354ml evaporated milk
  • 280ml low-fat sweetened condensed milk
  • 60ml heavy cream
  • 475ml heavy whipping cream, cold
  • 25g granulated sugar
  • 0.5g ground cinnamon
  • 100g fresh berries

Instructions:

  1. Preheat your oven to 180°C and grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a stand mixer, beat egg yolks with 100g of sugar on high speed until pale yellow and thick. Stir in the whole milk and vanilla extract.
  4. In a separate clean bowl, whip egg whites while gradually adding the remaining 50g of sugar until stiff, glossy peaks form.
  5. Gently fold the egg whites into the yolk mixture in batches, followed by the dry ingredients, being careful not to deflate the batter.
  6. Pour the batter into the prepared dish and bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely.
  7. Whisk together the evaporated milk, low-fat condensed milk, and 60ml of heavy cream. Pierce the entire surface of the cooled cake with a skewer and pour the milk mixture over the top.
  8. Refrigerate for at least 4 hours to allow for full osmotic soak.
  9. Whip the cold heavy whipping cream with 25g of sugar until stiff peaks form. Spread over the cake and garnish with cinnamon and berries.