Ingredients
Scale
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- one 14-ounce can sweetened condensed milk
- one 12-ounce can evaporated milk
- 1/2 cup heavy whipping cream
- 2 cups heavy whipping cream (for topping)
- 3 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, beat egg yolks and half the sugar until creamy; mix in whole milk and vanilla.
- In another bowl, whisk together flour, baking powder, and salt; combine with wet mixture.
- Beat egg whites separately until soft peaks form; gradually add remaining sugar and beat until stiff peaks form.
- Gently fold egg whites into batter without deflating.
- Pour batter into a greased 9×13 inch baking dish and bake for about 35 minutes.
- Once cooled, poke holes in the cake and pour over the combined sweetened condensed milk, evaporated milk, and heavy whipping cream.
- Refrigerate for at least two hours or overnight.
- Before serving, whip heavy cream with confectioners’ sugar until soft peaks form and spread on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 150mg