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Ingredients:
– 1 cup all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 5 large eggs, separated
– 1 cup granulated sugar, divided
– 1/3 cup whole milk
– 1 teaspoon vanilla extract
– 1 can (12 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1/4 cup heavy cream
– 1 1/2 cups fresh strawberries, chopped
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 cup crushed crispy rice cereal
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup granulated sugar until pale and fluffy. Stir in milk and vanilla extract. Gradually add flour mixture, mixing until smooth.
4. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
5. Gently fold egg whites into the batter, being careful not to deflate. Pour batter into prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
7. In a mixing bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Slowly pour over cooled cake, allowing it to soak in. Refrigerate for at least 4 hours or overnight for best results.
8. In a chilled bowl, whip 1 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread whipped cream over soaked cake.
9. Sprinkle chopped strawberries evenly on top, followed by a generous layer of crushed crispy rice cereal for crunch.
10. Serve chilled and enjoy the luscious texture and flavors.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 50 minutes
Kcal: 360 kcal | Servings: 12 servings
Tips:
For extra flavor, macerate strawberries with a teaspoon of sugar for 10 minutes before topping the cake.
Use chilled heavy cream and a cold bowl to achieve perfectly whipped cream every time.
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