CAKE
1 1/2 cups (10.5 ounces) sugar
2 cups (7.5 ounces) cake flour
1 1/4 teaspoons baking powder
¼ teaspoon salt
7 large eggs (3 whole, 4 separated), room temperature
9 tablespoons vegetable oil
5 1/2 tablespoons water
1 teaspoon vanilla extract
THREE MILKS MIXTURE:
1 can sweetened condensed milk
1 can evaporated milk
1 cup heavy whipping cream
TOPPING:
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Cinnamon for dusting
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease a 9 by 13 pan. Reserve 1/4 cup sugar. Whisk cake flour, baking powder, salt, and remaining sugar together in large bowl. Add 3 whole eggs and 4 yolks (reserving whites), oil, water, and vanilla and whisk until smooth.
2. in a separate bowl with an electric mixer, or in a stand mixer, whip remaining 4 egg whites on medium-low speed until foamy. Gradually add reserved 1/4 cup sugar and increase whip to high speed until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating pan halfway through baking.
4. Once cake is baked and cooled for 10 minutes, poke the cake all over with a toothpick. Mix the sweeteened condensed milk, evaporated milk and 1 cup of the cream in a spouted 4-cup measuring cup and pour evenly over the whole cake.
5. Cover the cake with plastic wrap and refrigerate at least 4 hours.
6. Before serving, whip the remaining cup of cold heavy cream with the powdered sugar and vanilla on high speed until stiff peaks form. Spread over the cake. Dust with extra cinnamon if desired. Serve. Keep leftovers covered and refrigerated.
Comments