Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs (, separated, at room temperature)
  • 2 teaspoons vanilla (, divided)
  • 1 1/4 cups granulated sugar (, divided)
  • 1 cup whole milk (, at room temperature, divided)
  • 14 ounce can sweetened condensed milk
  • 5 ounce can evaporated milk
  • 1 1/2 cups heavy cream
  • Fresh sliced strawberries and mint leaves (, for garnish)

Instruction

  • Preheat oven to 350 degrees F. Coat a 9x13 baking pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl with an electric mixer, beat egg whites at medium speed until stiff peaks form.
  • With mixer still running, add in 1 teaspoon of the vanilla and 1 cup of sugar, 1 tablespoon at a time.
  • Add egg yolks 1 at a time, until combined.
  • Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of the milk just until batter is smooth.
  • Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink.)
  • Poke holes all over the cake with a wooden skewer or fork.
  • Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake.
  • Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)
  • With a handheld electric mixer, beat heavy cream with the remaining 1/4 cup sugar and 1 teaspoon of vanilla, until stiff peaks form; spread over the cake.
  • Slice into squares and serve cold with some fresh berries of your choice.