Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract. Gradually fold in the flour mixture until just combined.
- In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- In a bowl, mix together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake is cool, poke holes all over the top with a fork. Pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 1 hour.
- Before serving, spread the sliced strawberries over the top of the cake and dollop with whipped cream. Slice and enjoy!
Notes
Chef's Tips:
• For a richer flavor, consider using whole milk instead of heavy cream in the milk mixture
• Avoid overmixing the batter to prevent a dense cake
• Serve chilled for the best texture and flavor
Food Safety:
• Ensure eggs are fresh and stored properly before use
• Refrigerate the cake promptly after adding the milk mixture and store leftovers in the refrigerator