1-Step 1: Mix the Dry and Wet Ingredients In a medium bowl, combine 1 cup all-purpose flour (120 g), 1 1/2 teaspoons baking powder (6 g), and 1/4 teaspoon salt. In another bowl, beat the 5 large egg yolks with 3/4 cup of the sugar (150 g) on high speed until pale yellow, then stir in 1/3 cup whole milk (80 ml) and 1 teaspoon vanilla extract (5 ml). Gently fold the yolk mixture into the dry ingredients for a smooth batter.

2-Step 2: Whip the Egg Whites For that light, airy texture, beat the 5 egg whites in a clean bowl until soft peaks form, gradually adding the remaining 1/4 cup sugar (50 g). This step is crucial, as the egg whites provide the lift think of it like creating a fluffy base. Once stiff peaks form, gently fold them into the batter to keep the air in.

3-Step 3: Bake the Cake Pour the batter into the prepared pan and smooth the top. Bake for 25 to 35 minutes, or until a toothpick comes out clean. Let it cool completely on a wire rack, which takes about 30 minutes, to set the structure before soaking. For more on achieving perfect peaks, master the art of beating egg whites with expert tips.

4-Step 4: Prepare and Soak While the cake cools, mix the 12 ounce can evaporated milk (354 ml), 14 ounce can sweetened condensed milk (396 ml), and 1/4 cup whole milk (60 ml) in a bowl. Poke holes all over the cake with a fork, then slowly pour the mixture over it, starting at the edges. Refrigerate for at least 1 hour or overnight to let the flavors meld and create that signature moisture.

5-Step 5: Add the Topping Whip 1 pint heavy whipping cream (475 ml) with 3 tablespoons sugar (24 g) and 1/2 teaspoon vanilla extract (2.5 ml) until stiff peaks form. Spread it over the chilled cake and sprinkle with ground cinnamon. Optionally, add fresh sliced strawberries for a fruity twist, and serve chilled for the best experience.