Milk Soaked Vanilla Cake (Print Version)

# Ingredients:

01 - 1 cup regular flour.

02 - 1 1/2 teaspoons baking powder.

03 - 1/4 teaspoon salt.

04 - 5 big eggs, whites and yolks apart.

05 - 1 cup white sugar, split in parts.

06 - 1/3 cup full-fat milk.

07 - 1 teaspoon vanilla flavor.

08 - 12 ounce can milk that's evaporated.

09 - 14 ounce can milk that's sweetened and thick.

10 - 1/4 cup full-fat milk.

11 - 1 pint thick cream for whipping.

12 - 3 tablespoons fine sugar.

13 - 1/2 teaspoon vanilla flavor.

14 - Cinnamon powder for the top.

01 - Get your oven hot at 350 F.

02 - Grab a bowl and stir flour, baking powder, and salt together. Put it aside.

03 - Put egg whites in one bowl, yolks in another.

04 - Pour 3/4 cup sugar with the yolks. Beat them hard till they look light yellow.

05 - Stir in 1/3 cup full-fat milk and vanilla into the yellow mix until it's smooth.

06 - Slowly blend the yellow stuff into the flour mix, don't stir too much.

07 - Use your mixer on the egg whites. Slowly add the last 1/4 cup sugar while mixing until you see firm peaks.

08 - Gently put the fluffy whites into your cake mix, make sure it's all blended in.

09 - Dump the mix into a 9x13 metal pan without greasing it, and smooth the top flat.

10 - Let it bake around 25-35 minutes. Stick a toothpick in - if it comes out clean, it's done.

11 - Wait for the cake to get totally cold.

12 - In a little bowl, mix up the evaporated milk, sweetened thick milk, and that extra 1/4 cup of full-fat milk.

13 - When cake's cold, poke tons of tiny holes in it with a fork.

14 - Drizzle all the milk mix on top, don't miss the sides or corners.

15 - Stick it in the fridge at least an hour, but leaving it overnight works better.

16 - In a bowl, whip up the cream with fine sugar and 1/2 teaspoon vanilla until it stands up firm.

17 - Cover the whole cake with your whipped cream and dust some cinnamon on top.

18 - You can add fresh strawberry slices if you want. Now dig in!.

01 - Keep this cake in your fridge with a cover for about 3-5 days tops.

02 - Want to plan ahead? Make this cake a day or two early so the milk really soaks in well.

03 - You can freeze just the baked cake for up to 3 months. Just thaw it in your fridge overnight before adding all that milk.

04 - If you need smaller portions, try making them as little cupcakes instead.