Ingredients
1 cup all-purpose flour
1 1/2 tsps baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 tsp vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy cream
1 cup heavy cream (for topping)
1/4 cup powdered sugar (for topping)
1/2 tsp vanilla extract (for topping)
Directions
1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan.
3. In a large bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
4. In a separate bowl, beat 5 large egg yolks with 3/4 cup of granulated sugar until thick and pale. Mix in 1/3 cup of whole milk and 1 teaspoon of vanilla extract.
5. Gradually add the flour mixture to the egg yolk mixture and stir until just combined.
6. In another bowl, beat the 5 egg whites with the remaining 1/4 cup of granulated sugar until stiff peaks form.
7. Gently fold the beaten egg whites into the batter until fully incorporated.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool completely in the pan.
11. In a large bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of heavy cream.
12. Poke holes all over the cooled cake using a fork.
13. Slowly pour the milk mixture over the cake, ensuring it is fully absorbed.
14. Cover and refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld.
15. Before serving, whip 1 cup of heavy cream with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
16. Spread the whipped cream over the top of the cake.
17. Serve and enjoy!