Ingredients
– 1 cup all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– 5 large eggs, separated
– 1 cup sugar, divided
– ½ cup whole milk
– ⅓ cup vegetable oil
– 1 teaspoon vanilla extract
– 1 can (12 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 cup chopped pecans, toasted
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Whisk and electric mixer
– Rubber spatula
– Saucepan
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C). In a mixing bowl, I whisk together the flour, baking powder, and salt, setting it aside while I tackle the eggs. It’s always a little dance in my kitchen when separating egg yolks from whites, but it’s worth it! In another bowl, I beat the egg yolks with ¾ cup of sugar until they’re light and fluffy, then mix in the milk, oil, and vanilla extract. After that, I gradually fold in the flour mixture. This step gives the cake a lovely texture and keeps it light and airy. (See the next page below to continue steps…)
