Description
A light and airy sponge cake soaked in a rich blend of three milks, topped with fluffy whipped cream, fresh strawberries, and a hint of cinnamon for a classic, creamy dessert.
Ingredients
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3/4 cup whole milk
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
- 1 tablespoon ground cinnamon
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Beat egg yolks with 3/4 cup sugar until pale and fluffy. Add milk and vanilla.
- Mix in flour, baking powder, and salt until just combined.
- In another bowl, beat egg whites until stiff peaks form, gradually adding remaining sugar.
- Gently fold egg whites into batter.
- Pour batter into dish and bake 30–35 minutes until a toothpick comes out clean.
- Cool completely, then poke holes all over the cake.
- Mix condensed milk, evaporated milk, and whole milk, then pour evenly over cake.
- Refrigerate overnight to absorb.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over cake and garnish with strawberries and cinnamon.
Notes
- Chill overnight for best texture and flavor.
- Do not overmix batter to keep cake light and airy.
- Poking holes ensures even absorption of milk mixture.
- Use full-fat dairy for richer taste.
- Best served cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg
