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Loading...A beloved Mexican celebration cake made by soaking a light vanilla sponge in a mixture of evaporated milk, sweetened condensed milk, and cream. After an overnight chill, the cake becomes impossibly moist and tender, finished with a billowy layer of whipped cream and a dusting of cinnamon.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings12
Yield12 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 10 gSaturated Fat
- 48 gCarbs
- 0.5 gFiber
- 37 gSugar
- 8 gProtein
- 170 mgSodium
- 210 mgPotassium
- 195 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the sponge cake
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
For the three-milk soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)
For the whipped topping
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish.
- In a clean bowl, beat the egg whites and salt on medium-high speed until foamy, then gradually add 1/2 cup of the sugar and continue beating to stiff, glossy peaks.
- In a separate large bowl, beat the egg yolks with the remaining 1/2 cup sugar until pale and tripled in volume. Beat in the milk and vanilla.
- Sift the flour over the yolk mixture and fold gently until just combined, then fold in the beaten whites in three additions, taking care not to deflate the batter.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes.
- Whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla, and rum. Poke the warm cake all over with a skewer or fork, then slowly pour the milk mixture evenly over the top. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, beat the cold heavy cream with the powdered sugar and vanilla until soft, spreadable peaks form. Spread evenly over the chilled cake and dust generously with ground cinnamon.
- Slice into squares and serve cold, spooning any pooled milk from the pan over each portion.
Cook’s Notes
- Chill the cake overnight for the deepest, most uniform milk absorption and the cleanest slices when serving.
- Poke holes all the way to the bottom of the cake so the three-milk mixture can soak through every layer.
- Warm cake absorbs the milk more readily than fully cooled cake, so pour the soak while the sponge is still slightly warm.
- For a more stable whipped topping, chill the bowl and beaters in the freezer for 10 minutes before whipping.
- Add a pinch of ground cardamom or nutmeg to the cinnamon dusting for a subtle aromatic twist.
