Creamy Milk Cake

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs (separated)
• 1 cup granulated sugar (¾ cup for yolks, ¼ cup for whites)
• ⅓ cup whole milk
• 1 tsp vanilla extract

For the Milk Soak:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ¾ cup heavy cream or whole milk

For the Whipped Cream Topping:

• 1 ½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

🔪 Instructions:

1. 

Make the Cake:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking dish.
3. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
4. In a large bowl, beat egg yolks and ¾ cup sugar until pale and thick.
5. Add milk and vanilla to the yolk mixture and stir to combine.
6. Gently fold in the flour mixture until just combined.
7. In another clean bowl, beat egg whites until soft peaks form. Gradually add ¼ cup sugar and beat until stiff peaks form.
8. Gently fold egg whites into the batter in batches, being careful not to deflate the mixture.
9. Pour batter into prepared pan and spread evenly.
10. Bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool completely.

2. 

Soak the Cake:

1. In a large bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
2. Poke holes all over the cooled cake using a fork or skewer.
3. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours (or overnight for best results).

3. 

Make the Whipped Cream:

1. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread evenly over the soaked cake.

🍓 Optional Toppings:

• Fresh berries
• Cinnamon powder
• Caramel drizzle
• Shredded coconut
• Toasted nuts

🕓 

Storage:

• Keep refrigerated, covered. Best consumed within 3–4 days.