*Recipe adapted from verybestbaking.com
Ingredients
For the Cake:
- 6 large Eggs, separated
- ½ cup Sugar, divided
- 1 cup All Purpose Flour, sifted
- 1 oz Unsalted Butter, melted
For the Cream:
- 1 14 oz can Sweetened Condensed Milk
- 1 can Media Crema or 1 cup Heavy Whipping Cream (Media Crema is a Mexican table cream, found in latin markets)
- 2/3 cup Evaporated Milk
- ½ cup Brandy or Rum
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
- Cinnamon for dusting
Directions
For the Sponge Cake:
1. Preheat oven to 375° F. Grease a 9 inch springform pan. Cover with parchment and coat again. Ensure that there aren’t any air bubbles when greasing the parchment. Dust with flour. Be sure to totally coat with flour and remove excess.
2. Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until pale yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture (be sure to gently fold and not mix or the eggs will deflate)
3. Fold in melted butter from side of pan so the cake does not deflate. Pour into prepared pan.
4. Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
For the Cream:
1. Combine sweetened condensed milk, media crema (or heavy cream), evaporated milk, brandy and vanilla extract in medium bowl; stir well.
2. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Let stand at least 30 minutes or until cake absorbs cream. Remove side of pan.
For the Topping:
1. Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Sprinkle lightly with Cinnamon.
