INGREDIENTS
For the Cake:
- ▢2 cups all-purpose flour (240g)
- ▢¾ teaspoon baking powder
- ▢½ teaspoon salt
- ▢5 large eggs
- ▢1¼ cup granulated sugar (250g)
- ▢½ cup whole milk (120ml)
- ▢2 teaspoons vanilla extract
For the Syrup:
- ▢1 can sweetened condensed milk (14-ounce/397g)
- ▢1 can evaporated milk (12-ounce/354ml)
- ▢⅔ cup whole milk (160ml)
For the Frosting:
- ▢2 cups heavy whipping cream (480ml)
- ▢2 tablespoons powdered sugar
- ▢fresh berries for garnish
DIRECTIONS
For the Cake:
- Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
- Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
- Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)
For the Syrup:
- In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
For the Frosting:
- In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.