Ingredients
Scale
- 6 large eggs room temperature, separated
- 1 cup granulated sugar divided
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- ⅓ cup whole milk room temperature
- 14 ounces sweetened condensed milk canned
- 12 ounces evaporated milk canned
- 1 cup heavy whipping cream or whole milk for a lighter version
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- fresh strawberries
- optional: ground cinnamon or freshly grated nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan with butter or baking spray.
- Beat the egg whites in a large bowl on medium-high speed until soft peaks form, then gradually add half the granulated sugar and continue beating to stiff, glossy peaks. Set aside.
- In another bowl, beat the yolks with the remaining sugar and vanilla until thick and pale.
- Carefully fold the yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the egg whites.
- Sift in the flour, baking powder, and salt, then fold until nearly combined. Add the milk and fold until smooth without overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until pale golden brown and springs back when pressed.
- Allow the cake to cool in the pan for 15 minutes after baking.
- For the milk soak, gently warm the condensed milk, evaporated milk, cream (or milk), and vanilla in a small saucepan over low heat while whisking. Do not simmer or boil.
- Poke the cooled cake all over with a skewer or fork and slowly pour the milk mixture over the cake, allowing it to soak in.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- To prepare the topping, beat together the heavy cream, powdered sugar, and vanilla until soft peaks form, being careful not to over-whip.
- Spread the whipped topping over the cake and decorate with fresh strawberries. Optionally dust with ground cinnamon or nutmeg.
- Slice into squares and serve chilled.
Notes
For best soaking, refrigerate the cake overnight to absorb the milk mixture thoroughly.
You can experiment with toppings like different fruits or nuts for added flavor.
Ensure ingredients like eggs and milk are at room temperature for best mixing results.
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 38g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.