Pour the airy batter into the prepared pan and smooth the surface. Bake for 25–30 minutes or until golden, springy, and fragrant. The top should gently bounce back when touched, signaling that the interior structure has set properly. Allow the cake to cool until just warm.
Prepare the soaking mixture: In a bowl or large measuring jug, combine the sweetened condensed milk, evaporated milk, heavy cream, vanilla, and optional cinnamon. Stir until smooth. The blend should feel fluid and creamy, ready to seep through the cake’s pores.
Soak the cake: Use a fork to poke holes across the entire surface, reaching all the way to the bottom. Slowly pour the milk mixture over the cake in stages, allowing each pour to fully absorb before adding more. This careful pacing ensures an evenly soaked crumb without pooling.
Chill: Refrigerate the cake for at least 4 hours, though an overnight rest produces the best texture. As it chills, the cake becomes exceptionally moist, with the milk mixture infusing every layer.
Whipped cream: Whip the heavy cream with powdered sugar and vanilla until soft peaks form. The cream should be smooth and spreadable, not stiff, giving the cake a classic, bakery-style finish.
Serving: Spread the whipped cream over the chilled cake in a thick, even layer. For an authentic American bakery touch, sprinkle cinnamon or chocolate shavings over the top. Slice while cold to maintain clean edges and savor the soft, milky, melt-in-your-mouth interior.
Serving Notes
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