← Nouns Cooking · Mexican

Ingredients

• 190 g plain flour
• 2 tsp Baking powder
• ½ tsp Salt
• 5 large eggs, separated, at room temperature
• 200 g Sugar
• 80 ml whole milk
• 1 tsp Vanilla extract
• 370 ml evaporated milk (1 can)
• 395 g sweetened condensed milk (1 can)
• 120 ml whipping cream
• 1 tsp Vanilla extract
• 360 ml whipping cream, cold
• 2 tbsp Icing sugar
• ½ tsp Cinnamon

Method

1. Heat the oven to 180°C (350°F). Grease a 23 × 33 cm baking dish. Whisk the flour, baking powder and salt together in a bowl.
2. Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time and keep whisking until thick and glossy. Beat in the yolks one at a time, then the milk and vanilla.
3. Sift over the flour mixture in two goes, folding it in gently with a large spoon so you keep the air. Spread into the dish.
4. Bake for 25–30 min, until golden and springy and a skewer comes out clean. Let it cool for 10 min.
5. Whisk the evaporated milk, condensed milk, cream and vanilla together. Poke holes all over the warm cake with a fork, then pour the milks over slowly, letting each pour soak in.
6. Cool to room temperature, cover and chill for at least 4 hours, or overnight, until the cake has drunk up almost all the milk.
7. Whip the cold cream with the icing sugar to soft peaks, spread it over the cake and dust with cinnamon. Cut into squares and serve cold.

Tips

• Keep it in the fridge and eat within 3 days.
• Fresh berries or sliced mango on top cut through the sweetness nicely.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Rick Bayless RecipeTin Eats