From the Washington Post. This is a classic dessert in Mexico where it is universally loved. It basically is nothing more than a sweet cake soaked with three different kinds of milk, which sounds pretty bland but like I said it's incredibly popular; professional chefs originally from Mexico who can be found in famous restaurants all over the world still call it their favorite. There are many variations but this is the most basic.
Ingredients
For the Cake:
1/3 cup (80 milliliters) neutral oil, such as canola or corn oil or grapeseed oil, plus more for greasing the pan
6 large eggs, cold
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/4 cups (155 grams) all-purpose flour, sifted
For the Milk Soak
One (14-ounce/397-gram) can sweetened condensed milk
One (12-ounce/354 gram) can evaporated milk
1 cup (240 milliliters) whole milk
2 teaspoons vanilla extract
2 tablespoons dark rum (optional)
For the Whipped Cream
1 cup (240 milliliters) heavy cream
1 1/2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
Pinch table salt
1 tablespoon dark rum (optional)
Instructions
1. Make the sponge cake: Position a baking rack in the middle of the oven and preheat it to 350 degrees. Grease the bottom — but not the sides — of a 9-by-13-inch baking pan with oil. (Leaving the sides ungreased gives this very airy cake batter something to cling to as it rises.)
2. In a stand mixer bowl fitted with the whisk attachment — or, if using a hand mixer, in a large bowl — combine the eggs, sugar, baking powder and salt. On medium speed, whisk until ingredients are well combined, about 1 minute, then beat on high speed until mixture is pale, fluffy and tripled in volume, 4 to 8 minutes. (This takes just under 5 minutes in a 6-quart stand mixer, but closer to 8 minutes using a handheld electric mixer.)
3. Lower the mixer speed to medium-low and slowly pour in the 1/3 cup of oil. Lower the mixer speed to low, and sprinkle in the flour, a little at a time, just until the batter has absorbed it all. Turn the mixer off and, if using the stand mixer, remove the bowl. Using a plastic spatula, gently fold the batter over itself a few times to ensure all of the flour is incorporated and the batter is smooth.
4. Pour the batter into the prepared pan and, using an offset spatula, gently spread the batter so it fills the pan in an even layer. Bake for 25 to 30 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center with a finger. (The cake will not shrink away from the sides of the pan.) Let the cake cool on a wire rack for at least 1 hour. Using a fork or skewer, pierce the cake 8 to 10 times evenly across its surface — this will help it absorb all of the milk soak.
5. Make the milk soak: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla and rum, if using. Using a whisk or a spoon, stir until smooth, for about 30 seconds. Set aside or refrigerate until the cake has cooled.
6. Once the cake is cooled, gently pour the milk mixture evenly over the surface of the cake. It will look like there’s too much milk at first, but the cake will absorb it all, and when served some of it will puddle on the plate and act like a sauce. Cover, and refrigerate for at least 1 hour, overnight or up to 5 days before serving.
7. Make the whipped cream: In a stand mixer bowl — or if using a hand mixer, in a large bowl — combine the heavy cream, confectioners’ sugar, cinnamon, salt and rum, if using. Beat on medium-high speed until soft peaks form, 2 to 3 minutes. Spread whipped cream over the surface of the chilled cake, then slice the cake into squares and serve.