# What You'll Need:
→ Cake Base
01 - 1 cup all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 5 large eggs, separated
05 - 1 cup granulated sugar, divided
06 - ⅓ cup whole milk
07 - 1 teaspoon vanilla extract
→ Milk Soak
08 - 1 can (12 oz) evaporated milk
09 - 1 can (14 oz) sweetened condensed milk
10 - ⅓ cup whole milk
→ Whipped Cream Topping
11 - 1 ½ cups heavy whipping cream
12 - 3 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
14 - Ground cinnamon, for dusting (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
02 - Combine all-purpose flour, baking powder, and salt in a medium bowl and set aside.
03 - Whip egg yolks with ¾ cup granulated sugar in a large bowl until pale and fluffy. Stir in whole milk and vanilla extract.
04 - Gently fold the dry ingredients into the yolk mixture until just combined.
05 - In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks are achieved.
06 - Carefully fold the beaten egg whites into the batter, maintaining as much air as possible for volume.
07 - Transfer batter to prepared dish, leveling the surface. Bake for 25 to 30 minutes until a toothpick inserted at the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then pierce the surface thoroughly with a fork.
09 - Whisk together evaporated milk, sweetened condensed milk, and whole milk in a pitcher.
10 - Slowly pour the milk blend over the cooled cake, ensuring even coverage. Cover and refrigerate for a minimum of 2 hours until the majority of the liquid is absorbed.
11 - Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
12 - Spread whipped cream topping over the chilled cake. Dust with ground cinnamon if desired.
13 - Slice and serve the dessert chilled.
