I made this incredibly moist sponge cake for dessert after our Cinco de Mayo feast this year. It would be perfect served after any Mexican-inspired meal.
The recipe was adapted from my food blog friend Ronit Penso’s Tasty Eats blog, originally posted as a round cake on MySliceofMexico.ca. I modified the method and the baking time for a convection oven, used sea salt and a combination of vanilla bean paste and extract, and modified the amount of topping.
Although I reduced the amount of topping, we found that it was absolutely essential. I also thought that the fresh strawberry garnish made it even more beautiful and delicious. Festive and great.
For the Cake:
- cooking oil spray, for pan
- 1 1/2 cups all-purpose flour, plus more for dusting the pan
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup whole milk, at room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 7 large or extra-large eggs, at room temperature
- 1 cup granulated sugar
For the Syrup:
- 1 can (12 fl oz/354 ml) evaporated milk
- 1 can (14 oz/396grms) sweetened condensed milk
- 1/2 cup heavy cream
For the Topping:
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar, sifted
- 1/2 tsp vanilla extract or vanilla bean paste
- fresh strawberries, sliced
- Preheat the oven to 350F (175C). (I used the convection setting.)
- Coat the bottom and sides of a 9”x13” (23×33 cm) metal baking pan, and dust with a bit of flour. Turn the pan upside down and tap on it, to get rid of excess flour. Set aside.
- Whisk the flour with the baking powder and salt.
- In a liquid measuring cup, mix the milk with the vanilla bean paste. Set aside.
- Place the eggs in the bowl of a stand mixer fitted with a whisk. Start whipping on low speed and gradually add the sugar.
- Once the sugar has been added, increase the speed to medium-high, and whip until frothy and thick, about 3 minutes.
- Lower the speed to medium. Add the flour mixture, alternating with the liquid ingredients (milk/vanilla), in three batches, and beat shortly, about 10 seconds, after each addition. You should have a smooth and frothy batter.
- Pour the batter into the prepared pan.
- Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until the cake is deep golden in color and if you gently press on the top it springs right back. The sides should also begin to pull away from the edge of the pan. (I baked mine for 27 minutes on convection.)
- Place on a wire rack to cool slightly while you prepare the syrup.
- In a bowl with a spout, combine the evaporated milk, condensed milk and heavy cream.
- Prick the top of the cake with a toothpick or fork.
- Pour the syrup over the top of the cake. Keep at room temperature until all of the syrup is absorbed.
- Cover with plastic wrap and place in the refrigerator for at least 3 hours, preferably overnight. (I chilled mine overnight.)
- Just before serving, make the topping. In a large cold bowl, combine the cold heavy cream, powdered sugar and vanilla.
- Whip with a hand blender on medium-high to high speed, until firm peaks form, or as desired. (I stopped whipping the cream somewhere between soft and firm peaks.)
- To Serve: Slice cake and top each slice with a dollop of topping and a sliced strawberry.