Description
A scientifically-engineered sponge cake designed to absorb a rich three-milk soak without losing its structural integrity. Topped with lightly sweetened whipped cream and a hint of cinnamon, this Latin American classic offers a perfect balance of moisture and airy texture.
Ingredients
- 5 large eggs (separated, room temperature)
- 400 grams granulated sugar (divided)
- 250 grams all-purpose flour
- 113 grams unsalted butter (softened)
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 2 cups heavy cream (divided)
- 1/2 teaspoon vanilla extract (for soak)
- 65 grams powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
- Ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly coat a 9×13 glass baking dish with baking spray.
- Beat egg whites on medium-low until foamy, then increase speed and gradually add 200g of sugar until stiff, glossy peaks form.
- In a separate bowl, cream softened butter and 200g of sugar until light; beat in egg yolks one at a time, followed by 1 1/2 teaspoons vanilla.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Alternately fold the flour mixture and 1 cup of milk into the yolk mixture in four parts to prevent gluten over-development.
- Gently fold the whipped egg whites into the batter using a cut-and-fold motion until no white streaks remain.
- Pour batter into the prepared dish and bake for 35-40 minutes until a toothpick comes out clean; cool on a wire rack for 30-60 minutes.
- Whisk together condensed milk, evaporated milk, 1/2 cup heavy cream, and 1/2 teaspoon vanilla.
- Poke holes across the entire surface of the cake and slowly pour the milk mixture over; cover and refrigerate for at least 4 hours or overnight.
- Beat 1 1/2 cups heavy cream with powdered sugar and 1/2 teaspoon vanilla until stiff; spread over the chilled cake and garnish with cinnamon.
Notes
To ensure the most effective absorption, target the 30-minute cooling window before pouring the milk mixture; too hot and the cake becomes soggy, too cold and the liquid pools on top. Additionally, always use a pristine glass or metal bowl when whipping the meringue, as any trace of fat can prevent the egg whites from achieving the volume necessary for the cake’s structural sponge.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Latin American