Another great recipe passed down from my abuela. IMHO make the cake the day before and let it chill overnight. This way the cake soaks up all the flavor from the milk mixture.
unsalted butter, room temperature, for the baking dish
6 large eggs, seperated
1 C. sugar
1 C. all-purpose flour
1 can sweetened condensed milk
1 can evaporated milk
1 C. whole milk
1 1/2 C. heavy cream
1 T. confectioners’ sugar
Butter a 9x13 baking dish.
Beat eggs yolks and sugar on high speed until light and fluffy.
In another bowl beat whites to soft peaks. Using a rubber spatula fold whites into yolks until almost combined.
Gently fold in flour (do not overmix).
Spread batter in prepared baking dish. Bake at 325 degrees, until golden and pulling away from sides, for about 20-25 minutes.
Using a small knife and while cake is still warm, gently scrape off top of cake and discard.
Cool cake for 20 minutes.
Whisk together the three milks and pour over cake.
Cover cake with plastic wrap; refrigerate for 1 hour or overnight.
Whip heavy cream and confectioners’ sugar to soft peaks. Chill at least 1 hour.
Cut cake into squares and top with the whipped cream.
*The cake will act like a sponge and soak up all the milk. There might be a bit of milk at the bottom when the cake is cut but that’s okay just spoon some over the cake.