Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 5 large eggs, separated
  • 0.75 cup (150g) granulated sugar, divided
  • 0.33 cup (80ml) whole milk
  • 1.5 tsp pure vanilla extract
  • 12 oz (354ml) evaporated milk
  • 14 oz (397g) sweetened condensed milk
  • 0.25 cup (60ml) heavy whipping cream for soak
  • 1.5 cups (355ml) heavy whipping cream for topping
  • 3 tbsp powdered sugar
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Sift together all-purpose flour, baking powder, and salt in a medium bowl.
  3. Beat egg yolks with 0.5 cup sugar on high speed until pale and doubled in volume. Stir in 0.33 cup whole milk and vanilla.
  4. In a separate clean bowl, beat egg whites to soft peaks. Gradually add remaining 0.25 cup sugar and beat until stiff, glossy peaks form.
  5. Gently fold the yolk mixture into the dry ingredients, then fold in the whipped egg whites in three batches using a rubber spatula.
  6. Pour batter into the prepared dish and bake for 28-32 minutes until the top is mahogany-colored and a toothpick comes out clean.
  7. Cool the cake for 10 minutes, then pierce the surface thoroughly with a skewer or fork.
  8. Whisk evaporated milk, sweetened condensed milk, and 0.25 cup heavy cream together. Pour slowly over the warm cake.
  9. Refrigerate for at least 4 hours. Before serving, whip 1.5 cups heavy cream with powdered sugar to stiff peaks, spread over cake, and dust with cinnamon.