How to make it
9 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C) and grease a 9x13 inch baking pan.
Whisk together the flour and baking powder
In a medium bowl, whisk together the flour and baking powder.
Separate the egg whites and yolks
Separate the egg whites and yolks. In a large bowl, beat the egg yolks with 150g (3/4 cup) of sugar until pale and fluffy. Stir in the vanilla and 80ml (1/3 cup) of whole milk.
Beat the egg whites while gradually adding the remaining 50g of sugar
In a separate clean bowl, beat the egg whites while gradually adding the remaining 50g (1/4 cup) of sugar until stiff peaks form.
Gently fold the flour mixture
Gently fold the flour mixture into the yolk mixture, then fold in the whipped egg whites until just combined.
Pour the batter into the prepared pan
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
30 minWhisk together the evaporated milk, condensed milk, and 60ml of heavy cream
In a pitcher, whisk together the evaporated milk, condensed milk, and 60ml (1/4 cup) of heavy cream.
Once the cake is cool, pierce the surface all
Once the cake is cool, pierce the surface all over with a fork. Pour the milk mixture slowly over the entire cake. Refrigerate for at least 4 hours (ideally overnight).
4 hrWhip the remaining 480ml of heavy cream
Whip the remaining 480ml (2 cups) of heavy cream with the powdered sugar until stiff peaks form. Spread over the cake and sprinkle with cinnamon before serving.
A little kitchen wisdom
Ensure the cake is completely cooled before pouring the milk mixture over it to prevent it from becoming overly soggy. For the best flavor and texture, let it soak overnight.
