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
- 14-ounce can sweetened condensed milk
- 12-ounce can evaporated milk
- ½ cup heavy whipping cream (for soaking)
- 2 cups heavy whipping cream (for topping)
- 3 tablespoons confectioners’ sugar (for topping)
- Cinnamon (optional for garnishing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, beat egg yolks with half the sugar until fluffy; add whole milk and vanilla.
- In another bowl, whisk flour, baking powder, and salt; combine with wet ingredients.
- Whip egg whites in a separate bowl until soft peaks form; gradually add remaining sugar until stiff peaks form.
- Fold egg whites into the batter gently then pour into the prepared dish.
- Bake for about 35 minutes or until toothpick inserted comes out clean; let cool completely in the pan.
- Whisk together the three milks until smooth; poke holes in cooled cake and slowly pour the mixture over it to soak.
- For topping, whip heavy cream until soft peaks form; spread over the soaked cake and dust with confectioners’ sugar and cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 27g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 120mg