Ingredients
Units
Scale
Cake
- 5 Large Eggs, separated
- 125 grams (1 Cup) All-Purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 200 grams Sugar (1 Cup), divided
- 2.7oz (1/3 Cup) Whole Milk
- 2 Teaspoons Pure Vanilla Extract
Milk Soak
- 4oz (1/2 Cup) Baileys Irish Cream
- 4oz (1/2 Cup) Heavy Whipping Cream
- 14oz Sweetened Condensed Milk
- 12oz Evaporated Milk
Whipped Cream Topping
- 16oz (2 Cups) Heavy Whipping Cream
- 2 Tablespoons Confectioner's Sugar
- 4oz (1/2 Cup) Baileys Irish Cream
- Fresh Berries for Garnish
Instructions
Cake
- Preheat oven to 350F/180C and grease a 9X13 inch baking pan.
- In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer beat the egg whites on high, until foamy, then add 50 Grams (1/4 Cup) sugar and beat until you have stiff whites. Scoop into a clean bowl and set aside.
- In the dirty mixing bowl with the whisk attachment combine egg yolks and 150 Grams (3/4 Cup) of sugar, mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Combine the flour, baking powder, and salt in a large bowl. Pour the egg yolk mixture on top of the flour mixture. Gently fold together until no more flour streaks.
- Gently fold stiff egg whites into the cake batter. Fold until just combined, don't over mix. Pour cake batter into prepared pan. Bake for 32-37 minutes, until golden brown and if you stick a toothpick in it comes out clean. Let the cake cool completely.
Milk Soak
- Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into the cake. Let sit for 30 minutes covered in the refrigerator.
Topping
- Then in the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat heavy cream, Bailey's Irish Cream, and sugar until medium-thick stiff peaks are formed. Spread on top of the cake and garnish with berries. Keep refrigerated for at least 3-4 hours before serving, the more time the milk has to soak in the better. Store leftovers in the fridge for up to 5 days.
Notes
*Total time includes chill time
Recipe adapted from The Pioneer Woman Cooks Cookbook
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Mexican/ American