Ingredients:

  • 5 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt
  • 1/3 cup (80ml) whole milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 3 tbsp (38g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) mixed fresh berries

Instructions:

  1. Beat egg whites. Use your mixer to whip the whites until stiff peaks form. Note: Stiff peaks mean the foam stands straight up when you lift the beaters.
  2. Incorporate yolks. Gently fold in the egg yolks and granulated sugar. Do this slowly to keep the air in the mixture.
  3. Sift dry ingredients. Sift the flour, baking powder, and salt directly into the egg mixture. Use a spatula to fold them in until just combined.
  4. Add liquid. Stir in the 1/3 cup whole milk and 1 tsp vanilla extract.
  5. Bake the sponge. Pour into your pan and bake at 180°C (350°F) for 30 minutes until the top springs back when touched and edges pull away from the pan.
  6. Prep the soak. Whisk the sweetened condensed milk, evaporated milk, and heavy cream together until completely smooth.
  7. Poke the holes. Use a fork or toothpick to poke holes every half inch across the warm cake. Note: Don't be shy, but don't shred the cake into pieces.
  8. Pour and absorb. Pour the milk mixture evenly over the cake. Let it sit at room temperature for 30 minutes until the liquid is mostly absorbed.
  9. Chill the cake. Place the cake in the fridge for 4 hours. This is non negotiable for that velvety texture.
  10. Whip the topping. Whip the chilled heavy whipping cream, powdered sugar, and vanilla until firm peaks form.
  11. Final assembly. Spread the cream in a thick layer over the chilled cake and arrange the fresh mixed berries on top.