Ingredients
1 1/2 cups (200g) cake flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup (113g) unsalted butter, softened 1 cup (200g) granulated sugar 5 large eggs, at room temperature 1 1/2 tsp vanilla
1 1/4 cups (295ml) milk (not skim) 1/2 cup (120ml) heavy cream 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk
2 cups (473ml) heavy cream (for topping) 1/4 cup (50g) granulated sugar (for topping) 1/2 tsp vanilla (for topping)
Fresh sliced strawberries or cinnamon, for
Instructions
1. Preheat oven to 350°F (175°C). Butter a 13×9-inch baking dish.
2. Sift cake flour, baking powder, and salt into a bowl.
3. In a mixer, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
4. Gradually add flour mixture, mixing until just combined. Pour into the baking dish.
5. Bake for 24-28 minutes until a toothpick comes out clean. Cool for 45 minutes, then pierce the cake with a fork.
6. In a bowl, whisk together milk, heavy cream, sweetened condensed milk, and evaporated milk. Pour over the cake and chill for at least 6 hours.
7. Whip heavy cream with sugar and vanilla until stiff peaks form. Spread over the chilled cake.
8. Slice and serve cold, garnished with strawberries or a sprinkle of cinnamon.
PREP TIME & NUTRITION:
Prep Time: 25 minutes, Servings: 20, Calories: 338, Net Carbs: 34g, Fats: 20g, Protein: 6g