Vanilla Horchata Sponge Cake: Baked

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper. Note: This ensures a clean release.
2. Cream the softened butter and sugar together using a mixer until the mixture is pale and fluffy. Beat for about 3-5 minutes until it looks like whipped frosting.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla bean paste. Note: Adding eggs slowly prevents the batter from breaking.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. Gradually alternate adding the dry ingredients and milk into the butter mixture. Stir until just combined to avoid a tough cake.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes. Use a skewer or fork to poke holes every inch across the entire surface. Note: This creates the tunnels for the soak.
9. Whisk together the prepared horchata, condensed milk, and ground cinnamon. Pour the mixture slowly over the cake, ensuring edges are well covered.
10. Place the cake in the refrigerator and let it sit for at least 2 hours to allow the liquid to be absorbed.
11. Whip the heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form. Spread the cream evenly over the chilled cake and finish with a light dusting of ground cinnamon.