Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat egg yolks with 3/4 cup sugar until pale and creamy, about 3-4 minutes. Add 1/3 cup milk and vanilla extract.
- Gradually mix dry ingredients into the yolk mixture until just combined.
- In another clean bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold egg whites into the batter in three additions to maintain airiness.
- Pour batter into prepared dish and bake for 25-30 minutes, until a toothpick comes out clean.
- Let cake cool completely in the pan (at least 30 minutes).
- Using a fork, poke holes all over the surface of the cooled cake.
- In a bowl, whisk together evaporated milk, condensed milk, and 1/2 cup whole milk or heavy cream.
- Slowly pour the milk mixture over the cake, allowing it to absorb gradually. Pour in thirds for best results.
- Cover cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Before serving, beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream evenly over chilled cake and top with fresh sliced strawberries.
- Keep refrigerated until ready to serve. Serve cold.
Notes
Cake must cool completely before adding milk mixture. Overnight refrigeration gives the best flavor and texture. For extra flavor, add a splash of rum to the milk mixture. Store covered in refrigerator for up to 3 days.
