Steps
- Preheat the oven to 350°F / 175°C. Grease a 9 × 13in / 23 × 33cm baking pan. Mix 1½ cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of cinnamon, and ⅛ teaspoon of salt.
- Measure 1 cup of sugar and 1 cup of whole milk, and separate 5 large eggs. Beat the yolks with three-quarters of the sugar until pale. Mix in 2 teaspoons of vanilla extract and half the milk, then the flour mixture.
- Beat the whites with the remaining sugar to stiff peaks. Gently fold into the batter, pour into the pan, and bake for 30-35 minutes, until a skewer comes out clean.
- Cool completely, then poke holes all over with a skewer. Mix the remaining milk with 397g of sweetened condensed milk and 354ml of evaporated milk. Slowly pour over the cake.
- Cover and refrigerate for at least 2 hours.
- Whip 473ml of heavy cream, 3 tablespoons of sugar, and ½ teaspoon of vanilla extract to stiff peaks. Spread over the cake and serve chilled.