Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1.5 tsp (7g) baking powder
  • 0.25 tsp (1.5g) salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 0.33 cup (80ml) whole milk
  • 1.5 tsp (7ml) vanilla extract
  • 14 oz (397g) sweetened condensed milk
  • 12 oz (354ml) evaporated milk
  • 0.25 cup (60ml) heavy cream for soak
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 3 tbsp (30g) confectioners' sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat egg yolks with 3/4 cup of granulated sugar until pale yellow and thick. Stir in the 1/3 cup whole milk and vanilla extract.
  4. In a separate clean bowl, beat egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
  5. Fold the flour mixture into the egg yolk mixture. Gently fold in the stiff egg whites using a spatula until just combined, taking care not to deflate the batter.
  6. Pour batter into the prepared pan and bake for 30 minutes. Remove and allow to cool slightly.
  7. Whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup heavy cream. Pierce the cooled cake all over with a fork and pour the milk mixture over the top. Refrigerate for at least 4 hours.
  8. Beat 1.5 cups heavy cream with confectioners' sugar until stiff peaks form. Spread over the cake and dust with ground cinnamon before serving.