- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 large eggs , separated
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/2 cup heavy cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 cups Whipped Cream (recipe)
- 1/4 teaspoon ground cinnamon
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees and spray a 9×13 pan with baking spray or butter and flour it.
Sift together your flour, baking powder and baking soda
In a large stand mixer whip your 5 egg whites to stiff peaks form(if you remove the whisk the tip of the egg white stands instead of fallon medium-high speed.
Remove the egg whites to a large bowl and add the butter and sugar to your stand mixer on medium speed until light and fluffy, about 1-2 minutes.
Add in the egg yolks one at a time, then add in the vanilla and milk.
Add in the flour mixture until just barely combined, then fold into the egg white mixture gently.
Pour into the baking pan and bake for 30-35 minutes.
While the cake is baking whisk together the heavy cream, condensed milk and evaporated milk.
Remove from the oven, pierce all over with a fork and pour the milk mixture over the cake, then cover and chill for at least 3-4 hours.
Top with whipped cream and sift ground cinnamon on top before serving.
Yield: 16 servings, Amount per serving: 338 calories, Calories: 338g, Carbohydrates: 40g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 103mg, Sodium: 98mg, Potassium: 248mg, Fiber: 1g, Sugar: 30g, Vitamin A: 590g, Vitamin C: 1.1g, Calcium: 174g, Iron: 0.9g