Make sure to watch the video below!

Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 1 cup flour
• 1 1/2 tbs. baking powder
• 5 eggs separated
• 1/2 tsp. salt
• 1/2 cup of sugar
• 1/3 cup whole milk and additional 1/4 cup
• 2 tbs. heavy cream
• 1 tbs. vanilla
• 12 oz. can evaporated milk
• 14 oz. can condensed milk

For topping:

• 1 1/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• Zest of half an orange (optional)
• Strawberries (optional)

Process:

1. Preheat your oven to 350 degrees and grease a 9 by 13″ pan with cooking spray.
2. In a small mixing bowl combine flour, baking powder, and salt.
3. In  a medium sized mixing bowl beat egg whites to stiff peaks and set aside.
4. In a separate medium sized mixing bowl using the same beaters mix the egg yolks and sugar until pale in color.
5. Add in 1/3 cup of milk, 2 tbs. of heavy cream, and vanilla. Mix well to combine.
6. Combine dry ingredients into egg yolk mixture being careful not to over mix.
7. Fold in egg whites and pour mixture into your prepared pan. Bake 25-30 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely.
8. In a medium sized bowl combine the remaining 1/4 cup of whole milk, evaporated milk, and sweetened condensed milk.
9. Using a fork or pointed knife poke holes throughout the entire cake. Pour milk mixture over cake and refrigerate for a minimum of 4-5 hours (I usually leave it in the fridge overnight).
10. To make the whipped cream topping combine the 1 1/2 cup whipping cream, orange zest, and powdered sugar. Whip until stiff. Spread mixture over cake. Top slices each piece with a fresh strawberry and serve.