Ingredients
Equipment
Method
Bake the sponge
- Preheat the oven to 350°F and grease a 9x13 inch baking pan so the cake releases cleanly.
- Whisk all-purpose flour, baking powder, and salt together to evenly distribute the leavening.
- Separate the eggs, then beat the egg whites until stiff peaks form and set aside.
- Beat the egg yolks with granulated sugar until pale and slightly thickened.
- Add the flour mixture and whole milk alternately, stirring gently just until combined.
- Fold in vanilla extract, then fold in the egg whites in two additions for a light, airy batter.
- Pour the batter into the prepared pan and bake for 22-25 minutes, until a toothpick comes out clean.
- Cool the cake for 10 minutes, then pierce all over with a fork to create soak-ready holes.
Soak and chill
- Combine sweetened condensed milk, evaporated milk, and heavy cream, stirring until smooth.
- Pour the three-milk mixture evenly over the warm cake so it absorbs thoroughly.
- Refrigerate for at least 2 hours to let the cake fully soak and set.
Finish and serve
- Whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the soaked cake for a fluffy top layer.
- Top with fresh strawberries and raspberries, then garnish with fresh mint before slicing.
Notes
For best soak, pour the three-milk mixture over the cake right after the 10-minute cooling and let it chill uncovered for the first hour, then cover. Store in the refrigerator up to 3 days; the cake can be frozen (without fresh berries and mint) up to 2 months—thaw overnight in the fridge. For a lighter option, use half-and-half instead of heavy cream in the soak (texture will be slightly less rich).