Some say this is the best cake on earth. I don’t know if that’s true, but it sure is good!
Ingredients:
- 1 cup flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 5 eggs, separated
- 1 cup granulated sugar, divided
- 1 tsp. vanilla extract
- 1/3 cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup heavy cream
- 2 cups heavy cream
- 3 tbsp. granulated sugar
Directions:
- Preheat oven to 350F.
- Grease and flour a 9×13-inch baking pan and set aside.
- Whisk together the flour, baking powder and salt.
- Set aside.
- Mix the egg and 3/4 cup sugar until pale yellow in color.
- Add the whole milk and vanilla extract and mix to combine.
- Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
- Add the egg whites to a bowl and whisk at high speed until soft peaks begin to form.
- Pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
- Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
- Transfer the cake to a rimmed serving plate.
- Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.)
- Allow the cake to absorb the milk mixture for about 30 minutes.
- To frost the cake, whip 2 cups of the heavy cream with 3 tbsp. of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake.
- I like to sprinkle with a bit of cinnamon and sugar mixture.