Description
A light and fluffy sponge cake soaked in three milks, topped with fresh strawberries and whipped cream. Perfect for a refreshing summer dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
- Fold flour mixture into yolk mixture until just combined.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold egg whites into batter until no white streaks remain. Pour into prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and 1 cup heavy cream.
- Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
- In a chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake.
- Arrange sliced strawberries on top. Serve cold.
Notes
You can customize the seasonings to taste. Add a splash of rum or vanilla extract to the milk mixture for extra flavor. For best results, let the cake soak overnight.