Ingredients:

  • 1 ¾ cups All-Purpose Flour, sifted
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened
  • 1 cup Granulated Sugar (divided)
  • 5 Large Eggs, separated
  • ½ cup Whole Milk, room temperature
  • 1 teaspoon Vanilla Extract (for batter)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 (12 oz) can Evaporated Milk
  • ½ cup Heavy Cream (for soak)
  • 1 teaspoon Vanilla Extract (for soak)
  • 1 tablespoon Dark Rum or Brandy (Optional)
  • 2 cups Cold Heavy Cream (for topping)
  • 4 tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract (for topping)

Instructions:

  1. Phase 1: Preparing and Baking the Sponge. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch pan. Sift together the flour, baking powder, and salt in a bowl and set aside.
  2. Cream the softened butter and the first portion of granulated sugar (½ cup) until pale and fluffy. Beat in the egg yolks one at a time, followed by the vanilla.
  3. Incorporate the dry mixture into the butter/yolk mixture in three parts, alternating with the whole milk. Mix until just combined. Transfer batter to a separate bowl.
  4. Clean the mixer bowl and whisk attachment thoroughly. Whip the 5 egg whites until foamy. Gradually stream in the remaining granulated sugar (½ cup) and continue whipping until stiff, glossy peaks form (meringue).
  5. Gently fold the meringue into the cake batter in three additions until no streaks of white remain. Pour the batter into the prepared pan.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for one hour.
  7. Phase 2: The Proper Soak. While the cake cools, whisk together the condensed milk, evaporated milk, heavy cream (for soak), vanilla, and optional rum until homogeneous.
  8. Once cooled, use a fork or skewer to aggressively poke holes all over the cake’s surface, down to the bottom of the pan. Slowly pour the entire milk mixture evenly over the entire surface of the cake.
  9. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight, to ensure maximum absorption.
  10. Phase 3: Finishing and Serving. Just before serving, whisk the 2 cups cold heavy cream, powdered sugar, and vanilla (for topping) until stiff peaks form.
  11. Spread the whipped cream generously and evenly over the top of the chilled, soaked cake. Garnish lightly with cinnamon or fresh fruit, then slice and serve cold.