Ingredients
Equipment
Method
Prep and bake the sponge
- Preheat oven to 350°F and grease a 9x13 inch baking pan.
- Whisk together all-purpose flour, baking powder, and salt.
- Separate eggs and beat egg whites until stiff peaks form, then set aside.
- Beat egg yolks with granulated sugar until pale.
- Add the flour mixture and whole milk alternately, stirring gently.
- Fold in vanilla extract, then fold in egg whites in two additions.
- Pour batter into the prepared pan and bake at 350°F for 22-25 minutes, until a toothpick comes out clean.
Soak and chill
- Cool cake for 10 minutes, then pierce all over with a fork.
- Combine sweetened condensed milk, evaporated milk, and heavy cream or Media Crema, then pour evenly over the cake.
- Refrigerate for at least 2 hours so the sponge soaks fully.
Top and serve
- In a bowl, whip heavy whipping cream until it holds soft peaks, then add powdered sugar and vanilla extract and whip to a spreadable consistency.
- Spread whipped cream over the chilled cake.
- Top with fresh strawberries and raspberries, then garnish with fresh mint before serving.
Notes
For the best soak, pierce the cake thoroughly right after the 10-minute cooling so the three-milk mixture penetrates evenly; chill until the filling looks absorbed and the top is cold to the touch. Store covered in the refrigerator up to 3 days; the cake freezes unfrosted (freeze up to 2 months) and thaw in the fridge overnight, then add whipped cream and berries before serving. For a lighter option, use light crema or evaporated milk plus reduced-fat condensed milk (texture will be slightly less rich).