Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans, toasted
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- Additional toasted pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat egg yolks and 3/4 cup of sugar until fluffy. Stir in whole milk, vanilla extract, and melted butter. Fold in flour mixture until just combined.
- In another bowl, whip egg whites to soft peaks; gradually add remaining 1/4 cup of sugar until stiff peaks form. Gently fold into yolk mixture along with toasted pecans.
- Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter in a bowl. Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 4 hours or overnight.
- Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form; spread over the soaked cake and garnish with more toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 31g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg