Ingredients

Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 large eggs, separated
• 1 cup granulated sugar, separated
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

Milk Mixture

• 1 (12-oz.) can evaporated milk
• 1 (14-oz.) can sweetened condensed milk
• 1 cup whole milk
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon ground cinnamon (optional)

Topping

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
3. In a large liquid measuring cup, combine milk and vanilla extract. Set aside.
4. In two bowls, separate the egg yolks and the egg whites. Set egg yolks aside.
5. Using a whisk attachment on a stand mixer or hand mixer, whip egg whites and 1/4 cup granulated sugar to medium peaks (about 5 minutes). Chill in the refrigerator until needed.
6. Combine egg yolks and remaining 3/4 cup of granulated sugar, and, using a paddle attachment, beat the egg yolks and sugar until pale yellow and airy in texture (about 3 minutes).
7. Alternate adding dry ingredients and wet ingredients to the egg yolk mixture, being sure to scrape down the side of the bowls as you’re mixing to incorporate completely.
8. Once the batter is well mixed, fold in the whipped egg whites gently until the batter combines completely.
9. Pour batter into prepared 9- x 13-inch pan, and cook for about 25 minutes or until top is golden, and a tester comes out clean.
10. Remove caked from oven, and allow to cool for at least 30 minutes. Once the cake has cooled, use a fork to poke holes over the surface of the entire cake.
11. Using a liquid measuring cup, combine the evaporated milk, sweetened condensed milk, and whole milk (as well as vanilla extract and cinnamon, if using the optional additions). Pour the mixture over the entire cake slowly.
12. Cover the baking dish with plastic wrap, and let cake soak for at least 2 hours (or overnight) in the refrigerator. The longer this mixture sits, the more milk the cake will absorb.
13. In a large bowl, combine heavy whipping cream, granulated sugar, and vanilla extract, and whip until medium peaks form.
14. Cover the top of the cake with whipped cream, and spread lightly with a spatula.
15. Cut into 12 squares and serve.