Ingredients:

  • 6 large eggs, separated (room temperature)
  • 1 cup (200g) Granulated Sugar
  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract (for sponge)
  • 1 (12-ounce) can Evaporated Milk
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 cup Heavy Cream (or Whole Milk)
  • 2 tablespoons Rum or Brandy (Optional)
  • 2 cups Cold Heavy Whipping Cream (for topping)
  • ½ cup Powdered Sugar (sifted, for topping)
  • 1 teaspoon Vanilla Extract (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking dish.
  2. Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  3. In the mixer bowl, beat egg yolks and half the sugar until pale yellow and thick (ribbon stage). Add 1 teaspoon of vanilla extract.
  4. In a separate, clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold about one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining whites, being careful not to deflate them.
  6. Sift the dry ingredients over the batter in two additions, gently folding until just combined. Do not overmix.
  7. Pour batter into the prepared dish. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean.
  8. While the cake bakes, whisk together the evaporated milk, condensed milk, heavy cream, and optional rum/brandy until thoroughly combined to create the Three Milks Soak.
  9. Remove the cake from the oven. While it is still warm, use a skewer or fork to generously poke holes all over the surface of the cake.
  10. Slowly and evenly pour the cold milk mixture over the entire surface of the warm cake. Allow the cake to absorb the liquid completely at room temperature (about 30 minutes).
  11. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, for maximum saturation.
  12. Just before serving, whip the cold heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla until medium-stiff peaks form. Spread the whipped cream evenly over the chilled cake.