Ingredients

• 1 1/2 cups flour, 1 tsp baking powder
• 5 eggs, separated
• 1 cup sugar (divided), 1/3 cup milk, 1 tsp vanilla
• 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup heavy cream
• Whipped cream and cinnamon, for topping

Steps

1. Bake the sponge: beat egg yolks with half the sugar until pale, fold in milk and vanilla, then fold in the flour and baking powder.
2. Whip the egg whites with the remaining sugar to soft peaks and fold into the batter. Bake at 350°F in a greased 9×13 pan, about 25–30 minutes, until a toothpick comes out clean.
3. Cool the cake, then poke holes all over with a fork.
4. Whisk together the evaporated milk, condensed milk, and cream, and slowly pour over the cake so it soaks in evenly.
5. Refrigerate at least 4 hours (overnight is better), then top with whipped cream and a dusting of cinnamon before serving.

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