Ingredients:

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 0.33 cup whole milk
  • 1 tsp pure vanilla extract
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 0.25 cup whole milk
  • 1 tbsp dark rum
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Whisk together the sifted flour, baking powder, and salt in a medium bowl until the mixture looks uniform and light.
  2. Cream the Yolks: In a large bowl, beat the 5 egg yolks with 3/4 cup of granulated sugar on high speed. Stop when the mixture is pale yellow and leaves a ribbon trail when you lift the beaters.
  3. Incorporate Liquids: Stir in 1/3 cup milk and vanilla extract into the yolk mixture. The aroma should be intensely sweet and floral.
  4. Whip the Whites: In a separate, perfectly clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until they are glossy and stand straight up when you pull the whisk away.
  5. The Gentle Fold: Gently fold the egg yolk mixture into the egg whites using a spatula. Then, carefully fold in the flour mixture. Work slowly to avoid popping the air bubbles.
  6. The Precision Bake: Pour batter into an ungreased 9x13 inch baking dish. Bake for 30 minutes. The kitchen should smell like warm biscuits and the top should be a matte golden brown.
  7. Whisk the Trio: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, 1/4 cup milk, and the rum until smooth.
  8. The Saturation: Once the cake is cool, pierce the surface all over with a wooden skewer. Pour the milk mixture slowly over the cake, starting at the edges and moving inward.
  9. The Long Chill: Cover and refrigerate for at least 6 hours. This is where the magic happens as the liquid moves from the surface into the heart of the crumb.
  10. The Finishing Cloud: Before serving, whip the heavy cream with powdered sugar to stiff peaks. Spread it over the cake and dust generously with ground cinnamon. The contrast of the white cream against the cinnamon is the classic look. > Chef's Note: If you want an even deeper flavor, toast your cinnamon in a dry pan for 30 seconds before dusting it over the whipped cream. The smell is absolutely intoxicating.