Ingredients:
4 eggs
1/2 cup granulated sugar
1 cup all-purpose flour, spooned and leveled
1 tbsp + 1 tsp baking powder
1 1/4 tsp baking soda
1 tbsp espresso powder (I used this one)
1 tsp of vanilla extract
Milk mixture:
3/4 cup of evaporated milk
1 (14oz) can of condensed milk
1 - 1 1/4 cup milk
1 tbsp espresso powder, sifted
For whipped cream topping:
1 cup of heavy cream
3 tbsps of powdered sugar
Directions:
Preheat oven to 350 F and butter an 8x8 metal pan then set aside.
Separate the egg yolks from the egg whites.
In a large bowl, beat the egg whites until fluffy with soft peaks.
Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.
Add in the vanilla extract and mix.
In a separate bowl, combine and SIFT the dry ingredients: flour, baking powder, baking soda, and espresso powder.
Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.
Pour the batter into the prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, milk, and espresso powder until combined.
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.
Pour the milk mixture over the entire cake.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with an offset spatula.
Optional: Dust with cocoa powder.
I made it tonight, couldn’t wait overnight to soak… was excellent, I was skeptical at first!