Description
A light and airy Mexican-style sponge cake soaked in a rich mixture of three milks and topped with fluffy whipped cream and a sprinkle of cinnamon. Perfect for celebrations or casual gatherings.
Ingredients
- 1 cup all‑purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 1 12‑oz can evaporated milk
- 1 14‑oz can sweetened condensed milk
- ¼ cup whole milk
- 1 pint heavy whipping cream
- 3 Tbsp sugar (granulated or powdered)
- ½ tsp vanilla extract
- Ground cinnamon (optional garnish)
- Fresh strawberries (optional garnish)
Instructions
- Preheat oven to 350°F and spray a 9×13‑inch pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Separate eggs into yolks and whites.
- Beat yolks with ¾ cup sugar until pale and thick, then stir in milk and vanilla.
- Fold yolk mixture into the dry ingredients until combined.
- Beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
- Gently fold the egg whites into the batter in batches.
- Spread batter evenly into the prepared pan and bake for 25–35 minutes or until a toothpick comes out clean. Let cool completely.
- In a bowl, combine evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cooled cake and pour the milk mixture slowly over the cake, allowing it to soak in. Refrigerate for at least 1–2 hours or overnight.
- Whip heavy cream with sugar and vanilla extract to stiff peaks. Spread over chilled cake and garnish with cinnamon and strawberries if desired.
Notes
- Best chilled overnight for deeper flavor.
- Store covered in the refrigerator for 3–4 days.
- For freezing, do so before adding milk soak and topping.
- Use gluten-free flour for a gluten-free variation.
- Try different fruit garnishes or add cinnamon to the milk soak for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
