Ingredients:
- ½ cups All-Purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoon Salt
- Large Eggs (separated)
- ½ cup Granulated Sugar (for yolks)
- teaspoon Vanilla Extract
- ½ cup Granulated Sugar (for whites)
- (12-ounce) can Evaporated Milk
- (14-ounce) can Sweetened Condensed Milk
- ½ cup Heavy Cream
- tablespoons Dark Rum or Vanilla Extract (optional)
- cups Heavy Whipping Cream (chilled)
- ½ cup Powdered Sugar
- teaspoon Vanilla Extract
- ounces Cream Cheese (softened, optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking dish, or line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Sift twice for maximum lightness.
- In a large bowl, beat egg yolks and the first portion of sugar until pale and thick (ribbon stage). Beat in vanilla extract.
- In a separate, clean bowl, beat egg whites until soft peaks form. Gradually add the second portion of sugar and beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the yolk mixture in three additions. Then, very carefully fold in the egg whites in two additions, working quickly to maintain air volume.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a wooden skewer inserted in the centre comes out clean.
- While the cake bakes, whisk together the evaporated milk, condensed milk, heavy cream, and optional rum/vanilla in a large bowl.
- Immediately upon removing the cake from the oven, use a skewer to poke holes all over the top surface. Slowly and evenly pour the milk mixture over the entire cake. Let stand at room temperature for 30 minutes to absorb.
- Cover the cake and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the milk to fully penetrate.
- Prepare the topping by beating the chilled heavy cream, powdered sugar, vanilla, and softened cream cheese (if using) until stiff peaks form.
- Spread the whipped topping evenly over the chilled, soaked cake. Dust generously with cinnamon before serving cold.