Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking dish to ensure easy removal of the cake later.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is pale and fluffy. Add the 1/2 cup of whole milk and 1 teaspoon of vanilla extract, mixing until well combined.
- Gradually fold the dry ingredient mixture into the egg yolk mixture until just combined. Be careful not to overmix; a few lumps are okay.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter, being careful to maintain the airiness of the mixture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack.
- While the cake cools, combine the evaporated milk, sweetened condensed milk, and 1/3 cup of whole milk in a mixing bowl. Whisk until smooth.
- Once the cake has cooled, poke holes all over the top using a fork or toothpick. Slowly pour the milk mixture over the cake, allowing it to soak in completely.
- In a chilled mixing bowl, combine the cold heavy whipping cream and powdered sugar. If you’re using whipped cream stabilizer, add it now. Beat until soft peaks form.
- Spread the whipped cream over the top of the soaked cake. Garnish with sliced strawberries and a sprinkle of ground cinnamon for an extra touch of flavor.
Notes
- Make the cake a day in advance for better flavor.
- Experiment with seasonal fruits for different toppings.
- Store in the refrigerator and enjoy within 3-4 days.