Ingredients
- All-purpose flour: 1 cup (120g)
- Baking powder: 1½ tsp
- Salt: ¼ tsp
- Eggs: 5 large, separated
- Granulated sugar: 1 cup, divided
- Whole milk: ⅓ cup (80ml)
- Vanilla extract: 1 tsp
- Sweetened condensed milk: 1 can (14 oz)
- Evaporated milk: 1 can (12 oz)
- Heavy cream: ½ cup (for soak) + 2 cups (for topping)
- Strawberries: 2½ cups, chopped
- Sugar: 2 tbsp (for compote)
- Lemon juice: 1 tsp
- Powdered sugar: 3 tbsp (for whipped cream)
- Mint: For garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- Whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with ¾ cup sugar until thick. Add milk and vanilla.
- In another bowl, beat egg whites until soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks. Fold into yolk mixture with dry ingredients.
- Pour into dish and bake 25–28 minutes. Cool completely.
- Mix condensed milk, evaporated milk, and ½ cup heavy cream. Poke holes in cake and pour the mixture slowly over. Chill 4+ hours or overnight.
- Simmer strawberries with sugar and lemon juice for 6–7 mins. Let cool.
- Whip remaining 2 cups cream with powdered sugar until soft peaks form.
- Top chilled cake with strawberry compote, then whipped cream. Garnish with fresh strawberries and mint.
Notes
- Let the cake rest overnight for best texture.
- Use chilled tools to whip the cream faster.
- Try other fruits like mango or raspberry for variation.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Bake + Chill
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 27 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg