1-1/2 cups cake flour
1 teaspoon baking power
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla, divided
5 large eggs
1-1/2 cups whole milk, divided
1 3/4 cups heavy whipping cream, divided
1 (14-ounce) can sweetened condensed milk
1 tablespoon powdered sugar
Ground cinnamon, garnish
Fresh berries, garnish
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Preheat oven to 325 degrees F. Grease and flour a 9-inch-by-13-inch pan.
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Sift together the flour, baking powder and salt. Set aside.
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Beat together the butter, sugar and 1 teaspoon vanilla until light in color. Add eggs one at a time, mixing until well combined. Mix in 1/2 cup whole milk, then gently fold in the flour mixture, a little at a time.
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Pour the batter into the pan and bake until it feels firm and a toothpick inserted in the center emerges clean, 30-40 minutes. Let cool to room temperature in the pan. Using a fork, pierce the cake several times.
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Combine the remaining cup whole milk, 1 cup cream and the condensed milk. Slowly pour over the cooled cake. Refrigerate 1 hour.
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In a mixing bowl, whisk the remaining 3/4 cup cream, 1 teaspoon vanilla and powdered sugar until medium peaks form. Spread in a thin layer over the chilled cake. Top with a sprinkle of cinnamon, and serve with
Serves 24
Source: Recipe from Cecilia Hae-Jin Lee, “Quick & Easy Mexican Cooking”