Ingredients:

  • 190g (1 ½ cups) All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 5 large Eggs, separated, room temperature
  • 150g (¾ cup) Granulated sugar, divided
  • 80ml (1/3 cup) Whole milk
  • 1.5 tsp Pure vanilla extract
  • 354ml (12 oz) Evaporated milk
  • 280ml (9 oz) Sweetened condensed milk
  • 60ml (¼ cup) Heavy cream (for soak)
  • 1 tsp Ground cinnamon
  • 480ml (2 cups) Heavy whipping cream, cold
  • 30g (¼ cup) Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Sift together the flour, baking powder, and salt in a medium bowl.
  2. In a stand mixer, beat egg yolks with 1/2 cup granulated sugar on high speed until pale, thick, and ribbon-like (approx. 4 minutes). Stir in 1/3 cup milk and vanilla extract.
  3. In a separate clean bowl, whisk egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
  4. Gently fold the egg whites into the yolk mixture in three additions using a silicone spatula, being careful not to deflate the air pockets. Gently fold in the dry ingredients.
  5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Let the cake cool completely.
  6. Whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Poke holes all over the cooled cake with a skewer and slowly pour the milk mixture over the top.
  7. Refrigerate the cake for at least 4 hours, preferably overnight, to allow the soak to set into a custard-like consistency. The cake can be baked up to 24 hours in advance of this soaking step.
  8. Before serving, whip 2 cups of cold heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Spread over the cake and garnish with cinnamon or berries.