Ingredients:

  • 1.5 cups all-purpose flour, sifted twice
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 5 large eggs, separated, at room temperature
  • 1 cup granulated sugar, divided
  • 2 tsp pure vanilla extract, divided
  • 0.33 cup whole milk
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1.75 cups heavy whipping cream, divided
  • 1 tsp ground cinnamon
  • 3 tbsp powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a medium bowl, sift together the flour twice, then whisk in the baking powder and salt.
  2. In a large mixing bowl, beat the 5 egg yolks with 3/4 cup of granulated sugar on high speed until the mixture is pale yellow and thick. Stir in 1/3 cup whole milk and 1 teaspoon of vanilla extract.
  3. In a separate clean bowl, whip the egg whites (at room temperature) while gradually adding the remaining 1/4 cup of granulated sugar until stiff, glossy peaks form.
  4. Gently fold the dry flour mixture into the egg yolk mixture. Finally, fold in the whipped egg whites in three batches, being careful not to deflate the batter.
  5. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Allow the cake to cool slightly.
  6. While the cake is warm, whisk together the evaporated milk, sweetened condensed milk, 1/4 cup of heavy cream, and cinnamon. Poke holes across the entire surface of the cake using a fork or skewer, then slowly pour the milk mixture over the top.
  7. Cover and refrigerate the cake for at least 4 hours (or up to overnight) to allow the sponge to fully absorb the liquid.
  8. Before serving, whip 1.5 cups of cold heavy cream with powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread over the cake and garnish with extra cinnamon or berries.