Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Fine sea salt
  • 5 Large eggs, separated, room temperature
  • ¾ cup (150g) Granulated sugar, divided
  • 1/3 cup (80ml) Whole milk
  • 1 ½ tsp Pure vanilla extract
  • 12 oz Evaporated milk
  • 10 oz Sweetened condensed milk
  • ¼ cup (60ml) Heavy cream
  • 1 tsp Ground cinnamon
  • 1 ½ cups (360ml) Heavy whipping cream, chilled
  • 2 tbsp Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Whisk the flour, baking powder, and salt in a medium bowl until no lumps remain. Note: Sifting the dry ingredients ensures the sponge stays light.
  2. Yolk Aeration: Beat the egg yolks with ½ cup of sugar in a large bowl. Continue until they are pale, thick, and doubled in volume.
  3. Liquids: Stir the 1/3 cup of whole milk and the vanilla extract into the yolk mixture gently.
  4. White Peaks: In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining ¼ cup of sugar and beat until stiff, glossy peaks form.
  5. The Fold: Use a figure eight motion to fold the yolk mixture into the whites. Sift the flour over the top in three batches, folding cautiously until no flour streaks remain.
  6. The Bake: Pour the batter into an ungreased 9x13 inch pan. Bake for 30 minutes until the top is golden and springs back when pressed.
  7. The Poke: Cool the cake in the pan for 10 minutes. Use a skewer or fork to poke holes across the entire surface until the cake looks like a honeycomb.
  8. The Soak: Whisk the evaporated milk, condensed milk, and ¼ cup heavy cream. Pour it slowly over the warm cake, focusing on the edges.
  9. The Chill: Cover and refrigerate for at least 4 hours. This allows the sponge to fully absorb the liquid nectar.
  10. The Finish: Whip the chilled heavy cream with powdered sugar and vanilla bean paste. Spread it over the cake and dust with cinnamon before slicing.