Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder- aluminum free
- 6 large eggs- carefully separated into yolks and whites
- 1/2 cup whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. While the whites are whipping, mix the yolk mixture into the flour mixture by folding it in with a large wooden spoon.
Then, use a large spatula to begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.
Let the cake cool until it feels room temperature, at least one hour, if not longer. Pierce the cake with a fork 20-30 times.
- evaporated milk
- 1/2 cup sweetened condensed milk
- 1/3 cup heavy cream
- 1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, slowly pour the liquid over the cooled cake. Refrigerate for three hours, or overnight if possible.
- 3/4 cup heavy cream
- 1 teaspoon Mexican vanilla
- 2 tablespoons sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.