Ingredients
Scale
- 5 large eggs (separated)
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 14-ounce can sweetened condensed milk
- 12-ounce can evaporated milk
- 1/2 cup heavy whipping cream (for soaking)
- 2 cups heavy whipping cream (for topping)
- 3 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat egg yolks with half the sugar until fluffy. Add whole milk and vanilla; mix well.
- In another bowl, whisk flour, baking powder, and salt together. Combine with the wet mixture until smooth.
- In a clean bowl, beat egg whites until stiff peaks form; gradually add remaining sugar.
- Gently fold egg whites into the batter.
- Pour into a greased baking pan; bake for about 35 minutes or until a toothpick comes out clean.
- While baking, mix sweetened condensed milk, evaporated milk, and heavy whipping cream in a bowl.
- Once the cake is baked and slightly cooled, poke holes in it and pour the milk mixture over it. Let it soak for at least two hours or overnight.
- Whip heavy cream with confectioners' sugar until stiff peaks form; spread over the soaked cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 33g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 145mg