Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Sea salt
  • 5 Large eggs, separated
  • 1 cup (200g) Granulated sugar, divided
  • 0.33 cup (80ml) Whole milk
  • 1.5 tsp Pure vanilla extract
  • 12 oz (354ml) Evaporated milk
  • 14 oz (397g) Sweetened condensed milk
  • 0.25 cup (60ml) Heavy cream
  • 1.5 cups (350ml) Heavy whipping cream, cold
  • 3 tbsp Powdered sugar
  • 0.5 tsp Vanilla extract
  • 0.25 tsp Ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the 5 egg yolks with 3/4 cup of granulated sugar until the mixture is pale yellow and doubled in volume. Stir in 1/3 cup whole milk and 1.5 tsp vanilla extract.
  3. In a separate clean bowl, whip the 5 egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and continue whipping until stiff, glossy peaks form.
  4. Gently fold the flour mixture into the yolk mixture using a spatula. Then, very gently fold in the whipped egg whites in three batches, being careful not to deflate the air pockets.
  5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool slightly.
  6. Whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pierce the warm cake all over with a fork or skewer and slowly pour the milk mixture over the top.
  7. Refrigerate the cake for at least 4 hours (ideally overnight) to allow the sponge to fully absorb the liquid.
  8. Before serving, whip 1.5 cups cold heavy cream with powdered sugar and 0.5 tsp vanilla until stiff peaks form. Spread over the cake and dust with ground cinnamon.