It’s so light and fluffy, you’ll want all of the leftovers for yourself.
Ingredients
6 large eggs
Unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups whole milk
1 1/2 cups cold heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Ground cinnamon, for dusting
Instructions
Separate 6 large eggs, placing the whites in the bowl of a stand mixer and the yolks in a small bowl. Let sit until room temperature.
Heat the oven to 350°F. Line the bottom of a 9x13-inch baking pan, preferably metal, with parchment paper. Coat the parchment paper with unsalted butter.
Place 2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl and whisk to combine.
Beat the egg whites with the whisk attachment on medium speed until stiff peaks form, 3 to 4 1/2 minutes. Transfer to a medium bowl and wipe out the bowl and attachment.
Transfer the yolks into the now-empty bowl. Add 1 cup granulated sugar, 1 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt. Beat with the whisk attachment on medium speed until thoroughly combined, about 1 minute. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as needed, about 1 minute.
Add the egg whites to the yolk mixture. Fold together by hand with a flexible spatula just until combined; do not overmix. Transfer the batter to the baking pan and smooth out the top.
Bake until the cake is lightly browned around the edges and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool for 20 minutes.
Place 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and 2 cups whole milk in a large bowl and whisk to combine. Poke holes all over the cake with a toothpick or skewer, going all the way to the bottom. Evenly pour the soaking liquid over the warm cake. Cover and refrigerate until all the liquid is absorbed and the cake is chilled through, at least 4 to or up to 24 hours.
When ready to serve, place 1 1/2 cups cold heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt in a stand mixer. Beat with the whisk attachment on medium-low speed until the sugar is dissolved, about 1 minute. Increase the speed to medium-high and beat until medium peaks form, 1 to 2 minutes more.
Spread the whipped cream over the cake in an even layer and dust with ground cinnamon.
