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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
Step-by-Step Instructions:
1. Make the Sponge Cake:
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Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
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In a bowl, whisk together flour, baking powder, and salt.
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In another bowl, beat egg yolks with ¾ cup sugar until pale and thick. Add in vanilla and milk, and mix until combined.
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Gently fold in the dry ingredients.
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In a separate bowl, whip egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and whip to stiff peaks.
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Gently fold egg whites into the batter — don’t overmix!
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Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
2. Make the Milk Soak:
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While the cake bakes, whisk together condensed milk, evaporated milk, and whole milk or cream in a large measuring cup or bowl.
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Once the cake is done and slightly cooled, poke holes all over the top using a fork or skewer.
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Slowly pour the milk mixture evenly over the warm cake. Let it soak for at least 1 hour, or chill overnight for best flavor.
3. Make the Whipped Topping:
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