Ingredients
Equipment
Method
Bake the sponge
- Preheat the oven to 350°F and grease a 9x13 inch baking pan so the cake releases cleanly after baking.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined.
- Separate eggs and beat the egg whites until stiff peaks form, with the foam holding shape when the beaters are lifted.
- Beat the egg yolks with granulated sugar until pale, lightened, and thick.
- Add the flour mixture and whole milk alternately to the yolk mixture, stirring gently just until smooth.
- Fold in vanilla extract, keeping the batter airy.
- Fold in the egg whites in two additions until no streaks remain but the batter stays fluffy.
- Pour the batter into the prepared pan and bake for 22-25 minutes at 350°F until a toothpick comes out clean.
- Cool the cake for 10 minutes, then pierce all over with a fork so the soak can absorb evenly.
Soak and chill
- Combine sweetened condensed milk, evaporated milk, and heavy cream until smooth and pourable.
- Pour the three-milk mixture evenly over the warm cake so it pools then soaks in.
- Refrigerate the cake for at least 2 hours so the milks fully absorb and the texture sets.
Finish and serve
- Whip heavy whipping cream with powdered sugar and vanilla until soft-to-medium peaks form, then spread over the chilled cake.
- Top the cake with fresh strawberries and fresh raspberries so the berries are clearly visible on each slice.
- Garnish with fresh mint right before serving for a fresh, bright cue.
Notes
For the cleanest slices, chill the cake uncovered for the first hour so the topping firms up, then cover for storage. Refrigerate leftovers up to 3 days; freezing is not recommended because the soaked sponge texture can turn grainy after thawing. If you want a lighter option, use Media Crema (or reduce heavy cream slightly) while keeping the soak amounts balanced.