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
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- ½ cup heavy whipping cream (plus extra for topping)
- 3 tablespoons confectioners’ sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat egg yolks with half the sugar until fluffy. Mix in whole milk and vanilla.
- In another bowl, combine flour, baking powder, and salt; add to the wet mixture.
- Whip egg whites until soft peaks form; gradually add remaining sugar and whip to stiff peaks.
- Gently fold egg whites into the batter in three parts.
- Pour batter into a greased 9×13-inch pan and bake for about 35 minutes or until a toothpick comes out clean.
- In a bowl, mix sweetened condensed milk, evaporated milk, and heavy cream.
- Poke holes in the warm cake and pour milk mixture over it; let absorb.
- Whip additional heavy cream with confectioners’ sugar until soft peaks form; spread on cooled cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg