Directions 12 steps | 150 Minutes
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Measure and prep all ingredients.
Prepare the dry ingredients. Over a piece of parchment paper, sift the flour, baking powder, and salt and set it aside.
In the bowl of a standing mixer fitted with the whisk attachment or an electric mixer, beat the egg whites on medium-high speed for about 3-4 minutes until medium peaks form.
Add the granulated sugar, egg yolks, milk and vanilla extract. Mix until combined.
With the speed on low, add the dry ingredients until just combined. Pour the mixture into the prepared cake pan and bake for about 30 minutes, until lightly golden brown on top.
While the cake is baking, mix the heavy cream, evaporated milk and sweetened condensed milk together in a small bowl.
When the cake is done, use a bamboo skewer (or a chopstick or the handle of a wooden spoon) to poke holes in the top of the cake.
Pour the milk mixture onto the cake and refrigerate for at least an hour or overnight.
When ready to serve, cover the top of the cake with sliced strawberries.
Mix the whipped cream and sugar together. Smooth the whipped cream over the cake.
Decorate with more strawberries.
Slice and serve cold. Enjoy!