Directions
- 1Add sugar, eggs, and milk to a bowl.
- 2Beat the sugar, eggs, and milk until well combined and light yellow.
- 3Fold in flour, salt, and baking powder into the wet mixture until just combined, to keep the mixture light and airy.
- 4Add vanilla to the egg whites.
- 5Beat the egg whites with vanilla until stiff peaks form.
- 6Gently fold the beaten egg whites into the cake batter.
- 7Pour the cake batter into a pre-buttered 9x13 casserole dish.
- 8Bake at 3500F (1750C) for 35 to 40 minutes.
- 9Let the baked cake cool completely.
- 10Slice the cooled cake in half horizontally.
- 11Combine sweetened condensed milk, evaporated milk, and heavy cream in a measuring cup to make the syrup.
- 12Whisk the syrup ingredients together until well combined.
- 13Pour half of the syrup evenly over the bottom half of the cake.
- 14Pour heavy cream into a bowl.
- 15Add powdered sugar to the heavy cream.
- 16Beat the heavy cream and powdered sugar until thick, but do not overbeat to avoid making butter.
- 17Spread a layer of whipped cream over the bottom cake layer.
- 18Add diced strawberries on top of the whipped cream.
- 19Place the other half of the cake on top of the strawberries and whipped cream layer.
- 20Pour the remaining syrup over the top cake layer, poking holes to ensure even absorption.
- 21Spread the remaining whipped cream evenly over the entire cake.
- 22Garnish the cake with fresh strawberries.
- 23Refrigerate the cake for a couple of hours or overnight for best results.
Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 7 eggs
- 1.25 cups sugar
- 0.5 cup whole milk
- 1.25 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 3.75 cups heavy whipping cream
- 0.5 cup powder sugar
- strawberries
Equipment
casserole dish (9x13)bowlselectric mixerspatulawhiskknife
Tips
- Fold in dry ingredients and egg whites gently to keep the mixture light and airy.
- Do not overbeat the heavy cream for the whipped cream, or it will turn into butter.
- For best results, let the cake chill in the fridge for a couple of hours, or even better, overnight.
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