Ingredients
– 1 cup all-purpose flour
– 1 ½ teaspoons baking powder
– ¼ teaspoon salt
– 5 large eggs
– 1 cup granulated sugar
– ½ cup whole milk
– 1 teaspoon vanilla extract
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 cup heavy cream
– Optional: whipped cream and fruit for topping
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9×13-inch baking dish
– Measuring cups and spoons
– Toothpick or skewer for testing doneness
– A large pitcher or mixing container for the milk mixture
Step-by-Step Instructions
To start off, I preheat my oven to 350°F (175°C) and grease my 9×13-inch baking pan. I find it’s best to combine the flour, baking powder, and salt in a bowl first, giving them a quick whisk to mix. In another bowl, I beat the eggs and sugar together until they’re light and fluffy—this is where the magic begins! The fluffy texture will help the cake rise beautifully. After that, I gently add in the milk and vanilla, mixing until combined, and then slowly fold in the flour mixture. This gentle folding helps keep the batter airy and light, which is a crucial step to achieving the cake’s signature texture. (See the next page below to continue steps…)