This ultra-moist cake is made by soaking a light sponge in a mixture of evaporated milk, sweetened condensed milk, and heavy cream. Topped with fluffy whipped cream, it's sweet, rich, and melt-in-your-mouth delicious — yet surprisingly airy.
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Separate the eggs. Beat egg yolks with ¾ cup sugar until pale and thick.
Stir in milk and vanilla.
In another bowl, beat the egg whites to soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
Fold the egg yolk mixture into the whites.
Gently fold in the flour mixture in batches until fully incorporated.
Pour into prepared pan and bake for 30–35 minutes, until golden and springy.
Cool the cake completely in the pan.
Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
Use a fork or skewer to poke holes all over the cooled cake.
Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully.
Chill the soaked cake for at least 2 hours, preferably overnight.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft to medium peaks form.
Spread evenly over the top of the soaked cake.
Serve directly from the pan or slice and plate individually.
Dust with cinnamon or garnish with berries for a beautiful presentation.
Add a splash of rum or almond extract to the milk mixture
Make it chocolate with cocoa powder in the sponge and milk soak
Top with dulce de leche drizzle for extra richness
Drink: Café con leche, cinnamon-spiced horchata, or a sweet dessert wine
Meal: A sweet finale to a festive Latin-inspired dinner or summer celebration
12 servings