Ingredients

Method

Preheat the oven to 175 degrees Celsius. Grease and flour a baking pan.

In a bowl, mix together the flour, baking powder, and salt.

In a large bowl, beat the egg yolks with 150g of the sugar until light in color and doubled in volume. Stir in the vanilla. Pour over the flour mixture and stir gently until combined.

Beat the egg whites to soft peaks, gradually adding the remaining 50g of sugar. Beat until glossy and firm. Fold the egg whites into the batter until just combined. Pour this batter into the prepared pan.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Let it cool in the pan.

In a bowl, combine the evaporated milk, condensed milk, and heavy cream. Once the cake is cool, pierce the surface with a fork several times and slowly drizzle all but about 1 cup of the milk mixture, making sure to get it around the edges of the cake.

Whip the whipping cream with the powdered sugar until thick and spreadable. Spread over the surface of the cake. Pour the remaining milk mixture over the top before serving.