👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

   💡 Tip: Line the bottom with parchment paper for easier removal.
2. 2

   In a large bowl, whisk together flour, 1.5 cups sugar, baking powder, and salt.

   💡 Tip: Sift dry ingredients for a lighter cake.
3. 3

   In a separate bowl, whisk egg yolks, 1/2 cup milk, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.

   💡 Tip: Do not overmix the batter.
4. 4

   In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.

   💡 Tip: Ensure egg whites are fully incorporated for a fluffy texture.
5. 5

   Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   ⏱️ 35 minutes
6. 6

   While the cake is baking, prepare the milk mixture: In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.

   💡 Tip: Chill the milk mixture for a refreshing cake.
7. 7

   Once the cake is out of the oven, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture over the warm cake, allowing it to soak in.

   💡 Tip: Ensure the milk is evenly distributed.
8. 8

   Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become fully saturated.

   ⏱️ 4+ hours

   💡 Tip: Chilling is crucial for the cake's signature moistness.
9. 9

   Before serving, top with meringue or whipped cream and a dusting of cinnamon, if desired.

   💡 Tip: Serve chilled.