Ingredients:

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

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, beat egg yolks with 3/4 cup granulated sugar until pale yellow and ribbon-like. Stir in the whole milk and vanilla extract.
  3. Whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture using a spatula.
  4. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  5. Gently fold the egg whites into the batter in three batches, being careful not to deflate the air bubbles.
  6. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
  7. Whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
  8. Pierce the cooled cake all over with a fork or skewer. Slowly pour the three-milk mixture over the cake. Cover and refrigerate for at least 4 hours or overnight.
  9. Beat the cold heavy whipping cream with powdered sugar until stiff peaks form. Spread over the chilled cake.
  10. Dust with ground cinnamon and garnish with fresh strawberries before serving.