Preheat the oven to 175 °C. Grease a 20 × 30 cm tin with 5 g butter and dust with 5 g flour.

Ingredients

• 250 gEgg, whole, raw, fresh
• 200 gSugars, granulated
• 150 gWheat flour, white, all-purpose, unenriched
• 6 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 60 gMilk, whole, 3.25% milkfat, with added vitamin D
• 5 gVanilla extract, imitation, no alcohol
• 1 gSalt, table
• 5 gButter, without salt editorial addition
• 5 gWheat flour, white, all-purpose, unenriched editorial addition
• 390 gMilk, canned, condensed, sweetened
• 380 gMilk, canned, evaporated, with added vitamin D and without added vitamin A
• 240 gMilk, whole, 3.25% milkfat, with added vitamin D
• 5 gVanilla extract, imitation, no alcohol
• 360 gCream, fluid, heavy whipping
• 30 gSugars, powdered
• 1 gSpices, cinnamon, ground

Method

1. Preheat the oven to 175 °C. Grease a 20 × 30 cm tin with 5 g butter and dust with 5 g flour.
2. Whisk the egg whites with 1 g salt until foamy, gradually add 150 g sugar and whisk to stiff glossy peaks. Beat the yolks with the remaining 50 g sugar, 60 g milk and the vanilla flavouring.
3. Fold the yolk mixture into the whites and finally fold in the flour sifted with the baking powder. Spread the batter in the tin.
4. Bake for 30 minutes at 175 °C until a skewer comes out dry.
5. Let the sponge cool in the tin for 20 minutes and prick it all over with a fork.
6. Mix the condensed, evaporated and 240 g whole milk with the vanilla flavouring and gradually pour the mixture (about 1015 g) over the sponge.
7. Cover and leave the sponge to soak in the fridge for at least 4 hours.
8. Whip the cream with 30 g icing sugar until stiff, spread over the cake, dust with cinnamon and cut into 12 pieces.