1.
Preheat oven to 350 °F and grease a 9×13-inch baking pan with cooking spray.
2.
Whisk flour, baking powder, and salt in a large bowl.
| 1⁄2 cup |
All-Purpose Flour |
| 1⁄2 tsp |
Baking Powder |
| 1⁄2 tsp |
Kosher Salt |
3.
In a separate bowl, beat egg yolks and sugar until stiff ribbons form. Beat in vanilla.
| 5 each |
Eggs |
| 1 cup |
Granulated Sugar |
| 1 tsp |
Vanilla Extract |
4.
In another bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
5.
Combine yolk mixture with dry ingredients. Add milk and melted butter, and beat until combined.
| 1⁄2 cup |
Milk |
| 1⁄2 cup |
Unsalted Butter |
6.
Gently fold in egg whites.
7.
Pour batter into pan. Bake for 26 minutes or until a toothpick comes out clean. Let cool.
8.
Whisk sweetened condensed milk, evaporated milk, milk, and vanilla in a medium bowl.
| 14 oz |
Sweetened Condensed Milk |
| 12 oz |
Evaporated Milk |
| 1⁄2 cup |
Milk |
| 1 tsp |
Vanilla Extract |
9.
Poke holes all over the cake with a fork. Pour milk mixture evenly over the cake. Refrigerate until absorbed, at least 1 hour, but preferably overnight.
10.
Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries.
| 2 cup |
Heavy Cream |
| 1⁄2 cup |
Granulated Sugar |
| 1⁄4 cup |
Cinnamon Sugar |