Ingredients
Scale
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- one 14-ounce can sweetened condensed milk
- one 12-ounce can evaporated milk
- ½ cup heavy whipping cream (for soaking)
- 2 cups heavy whipping cream (for topping)
- 3 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In one bowl, beat egg yolks with half of the sugar until fluffy; mix in whole milk and vanilla.
- Whisk together flour, baking powder, and salt in another bowl; combine with wet mixture.
- In a separate bowl, whip egg whites until soft peaks form; gradually add remaining sugar until stiff peaks form. Fold into batter gently.
- Pour batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean. Let cool completely.
- Whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream.
- Poke holes in cooled cake and pour the milk mixture evenly over it; let soak in the refrigerator for at least two hours or overnight.
- Whip heavy cream with confectioners’ sugar until soft peaks form and spread over the soaked cake before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg