| Prep Time | 20 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
Cake
- 1 cup All Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 Eggs divided
- 1 cup Sugar divided
- 1 teaspoon Vanilla Extract
- 2 cups Horchata drink divided
- 1 (12oz) can Evaporated Milk
- 1 (14oz) can Sweetened Condensed Milk
Whipped Cream
- 2 cups Heavy Cream cold
- 3 tablespoons Powder Sugar
- 1 teaspoon Vanilla Extract
- Cinnamon Powder to garnish, optional
Ingredients
Cake
Whipped Cream
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Instructions
For the cake
- Preheat oven to 350 degrees.
- Spray with cooking spray a 9x13in pan and set aside.
- Combine flour, baking powder and salt in a bowl, give it a mix and set aside.
- Separate the eggs. Dropping the egg whites in a mixer and the egg yolks in a large bowl.
- Beat the egg yolks with a 3/4 cup of sugar until it turns a pale yellow.
- Stir in 1/3 cup of the Horchata drink and vanilla extract.
- Beat the egg whites on high speed until soft peaks form. Slowly pour the remaining 1/4 cup of sugar and beat until egg whites are stiff but not dry.
- Add the flour mixture to the egg yolk mixture and mix until well combined.
- The next step is to carefully fold the egg whites into the cake batter.
- Pour over the prepared pan and bake for 15-20 minutes or until after pocking with a toothpick it comes out clean.
- Mix the milks together in a bowl, including the remaining of the Horchata drink.
- Pierce the cake gently with a skewer wooden stick or a fork several times.
- Slowly drizzle all the milk over the cake, making sure that every bit had its share of milk. Let it rest and cool off completely.
- Set aside or refrigerate until you make the whipped cream.
For the whipped cream
- In a mixer beat the heavy cream and powder sugar until thick and spreadable. Add some flavor to the cream with the vanilla extract.
- Spread over the surface of the cake.
- Sprinkle some cinnamon powder. This serves as a garnish and also adds more flavor to the cake.
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