Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 5 large eggs, separated
  • 1 cup granulated sugar
  • 0.33 cup whole milk
  • 1 tsp pure vanilla extract
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 0.5 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1.5 cups heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch pan. Note: Do not flour the pan; we want the cake to climb the sides for maximum height.
  2. Separate the eggs. Place 5 large egg yolks in one bowl and 5 whites in another.
  3. Cream the yolks. Beat the yolks with 0.75 cups of granulated sugar until they turn a pale, creamy yellow.
  4. Incorporate liquids. Stir in 0.33 cup whole milk and 1 tsp vanilla extract. Then, gently fold in the 1.5 cups all purpose flour, 1 tsp baking powder, and 0.5 tsp salt.
  5. Whip the whites. In a clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 0.25 cup sugar and beat until peaks are stiff and glossy.
  6. Combine the mixtures. Fold the egg whites into the yolk batter in three batches. Fold until no white streaks remain but the batter stays voluminous.
  7. Bake the sponge. Pour into the pan and bake for 30 minutes until a toothpick comes out clean and the top springs back.
  8. Whisk the soak. While the cake cools slightly, whisk together 12 oz evaporated milk, 14 oz sweetened condensed milk, 0.5 cup heavy cream, and 1 tsp cinnamon.
  9. Infuse the cake. Use a fork to poke holes every half inch. Pour the milk mixture slowly until the cake has completely drunk up the liquid.
  10. Chill and top. Refrigerate for at least 4 hours. Before serving, whip 1.5 cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla bean paste until stiff peaks form, then spread over the cake.