Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396g) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) heavy cream (for topping)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for topping)
  • Fresh fruits (optional, for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat egg whites until foamy, then gradually add half of the sugar until stiff peaks form.
  4. In another bowl, mix egg yolks with remaining sugar and vanilla until pale and fluffy. Stir in the milk.
  5. Gently fold in the flour mixture, then carefully incorporate the egg whites.
  6. Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. While the cake bakes, combine evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
  8. After the cake has cooled slightly, poke holes all over the top with a fork or toothpick. Gradually pour the milk mixture over the cake, allowing it to absorb.
  9. Refrigerate the soaked cake for at least 2 hours, preferably overnight.
  10. Whip cream with powdered sugar and vanilla until soft peaks form.
  11. Spread whipped cream over the chilled cake and garnish with fresh fruit if desired. Serve chilled.