I have been working with Adhemas for a year and the is one of the best designers I have ever seen. I had to make him a cake worthy of his design skills.
Butter for the pan
2 ¼ cups/287 grams all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
6 large eggs, separated, at room temperature
1 cup plus 2 tablespoons/227 grams granulated sugar
½ cup plus 1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract
1 ½ cup heavy cream
1 tablespoon confectioners’ sugar
Cinnamon for dusting (optional)
Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/101 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.
In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/126 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream. Sprinkle with cinnamon if desired.