Ingredients
Equipment
Method
Bake the sponge
- Preheat the oven to 350°F and grease a 9x13 inch baking pan.
- Whisk together the all-purpose flour, baking powder, and salt.
- Beat the egg whites until stiff peaks form, then set aside.
- Beat the egg yolks with the granulated sugar until pale.
- Add the flour mixture and whole milk alternately, stirring gently.
- Fold in the vanilla extract, then fold in the egg whites in two additions.
- Pour the batter into the prepared pan and bake for 22-25 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, then pierce all over with a fork.
Soak and chill
- Combine the sweetened condensed milk, evaporated milk, and heavy cream or Media Crema.
- Pour the three-milk mixture evenly over the cake and refrigerate for at least 2 hours.
Top and serve
- Whip the heavy whipping cream with the powdered sugar and vanilla extract until it holds soft peaks.
- Spread the whipped cream over the chilled cake.
- Top with fresh strawberries and raspberries and finish with fresh mint for garnish.
Notes
Pro tip: pierce the warm cake thoroughly with a fork right after the 10-minute cool so the milks soak evenly. Refrigerate in an airtight container for up to 4 days; freeze the baked, unsalted sponge (without whipped topping) up to 1 month, then thaw overnight in the fridge and add whipped cream after thawing. For a lighter option, use reduced-fat sweetened condensed milk and reduced-fat evaporated milk if desired (texture may be slightly softer).