Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries!


6 eggs, separated

1 cup white sugar

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup milk

2 teaspoons vanilla extract

1 cup heavy whipping cream

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 cup whipped cream (optional)

1 cup sliced fresh strawberries


Preheat oven to 350 degrees F (175 degrees C).

Grease a 10×15-inch baking dish.

Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy.

Beat in egg yolks, one at a time, combining each yolk before adding the next.

Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract.

Pour batter into prepared baking dish.

Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes.

Let cake cool for 15 minutes.

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake.

Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries.

Refrigerate leftovers.