Ingredients
Cake:
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs
1 cup sugar, divided
1 teaspoon vanilla extract
1/3 cup milk
1/4 cup heavy whipping cream
3/4 can sweeten condensed milk
1 can evaporated milk
Icing:
1 pint heavy whipping cream
3 Tablespoons sugar

Directions

1. Preheat oven to 350F degrees. Spray a glass casserole dish with oil.
2.  Combine flour, baking powder, and salt in a large bowl. Separate eggs.
3. Beat egg yolks and gradually add 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher then allow to chill in the fridge while cake is cooling. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake and try to get around the edges. You may not need to use all of the milk mixture.
8. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9. Spread over the surface of the cake. Cut into squares and serve.

Inspired by Pioneer Woman

Note: I only prefer to use 3/4 of the can of sweetened condensed milk, otherwise it’s too sweet for me. If I do that, then I add 2 Tablespoons of additional whipping cream.