Instructions:Â
Preheat the oven to 350 F (180 C)
1. In a medium bowl, add the flour, cornstarch, then mix. Sift the two ingredients two times to ensure that the cake is light and fluffy. Stir in the baking powder and salt, and mix together. Set aside for later
2. Using an electric mixer (recommended but not required) or whisk, whisk the egg yolks until frothy. Pour in 1/2 cup (100g) of sugar and beat until the mixture becomes lighter in color. Add in the vanilla and milk and continue to beat the mixture. Fold in the dry ingredients with a spatula or wooden spoon. Make sure not to overmix or else the cake will become heavy and dense. Set aside.
3. In a large bowl, use an electric mixer or w whisk and beat the egg whites until it develops bubbles. Add in 1/4 cup (50g) granulated sugar and continue to beat the egg whites until it reaches soft peaks. Fold the mixture we has just set aside using a spatula or wooden spoon. Do not be aggressive with the mixture because you don’t want to deflate any of the air that we just beat into the egg whites.Â
4. Grease a 9×13 inch (22×33 cm) pan with a small amount of oil or butter . You can also line it with parchment paper if you don’t want to serve the cake in the dish, but if you choose to serve the cake in the dish itself, you don’t have to worry about it.
5. Pour the cake batter in the pan and bake for around 30-40 minutes in the preheated oven. Insert a toothpick in the center of the cake and if it comes out clean, the cake should be cooked completely. Allow the cake to cool and work on the milk mixture in the meantime.Â
6. In a small bowl, pour a 12 ounce can of evaporated milk, then add a 14 ounce can of sweetened condensed milk and 1/4 cup of heavy whipping cream. Mix the three milks together.
7. After the cake has cooled, poke several holes using a toothpick or fork. Make sure to poke as many holes as you can so that the milk can be absorbed. Pour all of the milk mixture on the cake evenly and allow it to absorb.Â
8. Chill the cake overnight or for at least 1 hour.Â
9. Once the cake has been cooled, pour 1 1/4 cup of cold heavy whipping cream in a large glass o metal bowl. Then add two tablespoons of granulated sugar and whip the ingredients together with an electric mixer or a whisk until it reaches stiff peaks.Â
10. Take the cake out of the fridge and use a spatula to place an even layer of the whipped topping on the cake. Use an offset spatula to level the cream on the cake.
Top with fruit and serve! Enjoy 🙂