Ingredients:

  • 190g all-purpose flour, sifted
  • 7g baking powder
  • 2g fine sea salt
  • 5 large eggs, separated
  • 200g granulated sugar, divided
  • 15ml pure vanilla extract
  • 80ml whole milk
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 60ml heavy cream
  • 475ml heavy whipping cream, cold
  • 30g powdered sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (180°C) and lightly grease a 9x13-inch glass baking dish.
  2. In a large bowl, beat the egg yolks with 150g (3/4 cup) of granulated sugar at high speed until the mixture is pale yellow and thick.
  3. Stir in the 80ml whole milk and 15ml vanilla extract into the yolk mixture.
  4. Sift together the 190g flour, 7g baking powder, and 2g salt. Gently fold the dry ingredients into the yolk mixture using a spatula until just combined.
  5. In a separate clean bowl, whip the 5 egg whites to soft peaks. Gradually add the remaining 50g (1/4 cup) sugar and continue whipping until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter in three additions, maintaining as much air as possible to ensure structural integrity.
  7. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  8. Whisk together the 14 oz sweetened condensed milk, 12 oz evaporated milk, and 60ml heavy cream. Pierce the cooled cake all over with a bamboo skewer and pour the milk mixture slowly over the top.
  9. Refrigerate the cake for at least 4 hours (or overnight) to allow the soak to fully saturate the crumb.
  10. Whip the 475ml cold heavy whipping cream with 30g powdered sugar until stiff peaks form. Spread over the chilled cake and dust with ground cinnamon before serving.