Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Grease a 9×13-inch pan. Whisk 1 cup (125 g) flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.

2. 2

   Separate 5 large eggs. Beat the yolks with ¾ cup (150 g) of the sugar until thick and pale, 2–3 minutes. Mix in ⅓ cup (80 ml) whole milk and 1 teaspoon vanilla. Fold in the flour mixture just until combined. In a clean bowl, whip the whites with the remaining ¼ cup sugar to stiff, glossy peaks. Fold the whites into the batter in two additions — keep it light; don't knock all the air out. Spread evenly in the pan.

3. 3

   Bake 25–30 minutes until the top is golden, the cake springs back when tapped, and a toothpick comes out clean. Cool in the pan 20 minutes. Poke all over with a fork so the soak can sink in.

4. 4

   Whisk one 12-oz can evaporated milk, one 14-oz can sweetened condensed milk, and ½ cup (120 ml) heavy cream. Pour slowly over the cake in passes, letting each round absorb before adding more. Chill at least 4 hours (overnight is ideal) until the cake is fully soaked and cold.

5. 5

   Whip the remaining 1 cup cold cream to soft peaks and spread on top. Dust with cinnamon. Optional: add sliced strawberries. You want a spongy, milk-soaked cake that cuts clean with a creamy top — not a dry sponge or a soggy collapsed pan of mush.