A rich, spongy cake soaked in a trio of milks for unbeatable moistness and flavor.
Ingredients
For the Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar (divided)
1/3 cup whole milk
1 tsp vanilla extract
For the Milk Soak:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk or heavy cream
For the Topping:
1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1/2 tsp vanilla extract
Fresh fruit: strawberries, kiwi, mango, or berries (optional)
Instructions
STEP 1: Make the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, combine flour, baking powder, and salt. Set aside.
In another bowl, beat egg yolks with 3/4 cup sugar until thick and pale. Stir in milk and vanilla.
Gently fold the flour mixture into the yolk mixture until just combined.
In a separate clean bowl, beat the egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter until just combined — don’t overmix!
Pour batter into the baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cake cool slightly (15–20 minutes).
STEP 2: Soak the Cake
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