ingredients for sponge cake
- 120gr all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs (separate yolks from whites)
- 230gr sugar
- 80gr fresh whole milk
- 3/4 tsp vanilla extract
- 1 can condensed milk (304ml)
- 1 can evaporated skim milk (382ml)
- 120gr fresh whole milk
- 500gr heavy cream
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
- fresh strawberries
Butter the bottom and sides of a 34x25cm pyrex baking pan. Line the bottom with parchment paper and butter it.
Preheat oven to 180C.
In a bowl sift flour, baking powder and salt.
In a large bowl beat the egg yolks with 3/4 cup of the sugar until creamy. Add milk and vanilla extract. Beat 1 more minute until combined.
In another bowl beat egg whites until they reach soft peaks. Add 1/4 sugar and continue beating until firm.
In the large bowl with the egg yolks whisk in 1/3 of the flour mixture. Fold in 1/3 of the egg whites mixture with a spatula. Fold in the remaining flour and egg whites, alternately, in two more batches until incorporated.
Pour the batter in the pyrex and bake for 20-25 minutes. Insert a knife and if it comes out clean, the cake is ready.
Let the cake cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack, remove parchment paper and let cool completely.
Return the cake to the baking pan.
In a saucepan add condensed milk, evaporated milk and fresh milk. Boil over medium heat for 3-5 minutes.
With a toothpick prick the cake and pour slowly the hot milk.
Let it cool completely, cover with plastic wrap and refridgerate for 3-4 hours or overnight to chill and soak the milk liquid.
In a bowl beat heavy cream with a mixer and when it begins to thicken add sugar and vanilla extract. Continue beating until firm. Spread whipping cream all over the cake.
Garnish with fresh strawberries.