Ingredients:

  • 1.5 cups All purpose flour
  • 1.5 tsp Baking powder
  • 0.25 tsp Salt
  • 5 Large eggs
  • 1 cup Granulated sugar
  • 0.33 cup Whole milk
  • 1 tsp Pure vanilla extract
  • 12 oz Evaporated milk
  • 14 oz Sweetened condensed milk
  • 0.5 cup Heavy cream (for soak)
  • 1.5 cups Fresh strawberries
  • 2 cups Heavy whipping cream, cold
  • 0.5 cup Powdered sugar
  • 4 oz Cold mascarpone cheese
  • 1 tsp Vanilla bean paste
  • 0.5 cup Fresh sliced strawberries for garnish

Instructions:

  1. Prep the base. Preheat your oven to 350°F and grease a 9x13 pan.
  2. Separate the eggs. Place whites and yolks in separate bowls. Note: Any trace of yolk in the whites will prevent them from foaming.
  3. Whip the yolks. Beat yolks with 3/4 cup sugar until pale yellow and thick.
  4. Fold the whites. Whip whites with remaining sugar until stiff, glossy peaks form.
  5. Combine gently. Fold the whites into the yolks using a spatula. Stop as soon as no streaks remain.
  6. Sift and fold. Add the flour, baking powder, and salt. Move slowly to keep the air trapped.
  7. Bake the sponge. Pour into the pan and bake for 30 minutes until a toothpick comes out clean.
  8. Prepare the soak. Blend strawberries with evaporated milk, condensed milk, and heavy cream until perfectly smooth and pink.
  9. Poke the cake. Use a fork to poke holes every half inch while the cake is still warm.
  10. Saturate the sponge. Pour the pink milk over the cake. Wait for it to disappear into the crumb.