Three Milks Sponge Cake

Ingredients:

Cake

• 190 gr. cake flour + extra for the form
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 110 g unsalted butter, room temperature
• 220 g of sugar
• 5 whole eggs
• 1.5 tsp vanilla extract
• Vegetable oil

Impregnation for biscuit

• 1 can (340 g) of unsweetened condensed milk
• 1 can (400 g) of condensed milk with sugar
• 1 cup low-fat cream (10%)

Topping

• 2 cups heavy cream
• 220 g of sugar
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Lightly grease and flour a 22 x 32 cm metal pan and set aside.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt and set aside.
3. Place the butter in the bowl of a stand mixer. Attach the paddle attachment and beat on medium speed until fluffy, about 1 minute. Reduce the speed to low and, without stopping the mixer, gradually add the sugar over 1 minute. Stop the mixer and scrape down the sides of the bowl if necessary. Add the eggs, one at a time, and mix thoroughly. Add the vanilla extract and mix well. Add the flour mixture in 3 additions and knead the dough.
4. Transfer the batter to the prepared pan and spread it evenly. It will seem like there's very little batter. Bake on the middle rack of the oven for 20-25 minutes, or until the crust is light golden brown and the internal temperature reaches 205°F (93°C).
5. Transfer the pan with the cake to a wire rack and let cool for 30 minutes. Pierce the top of the cake all over with a wooden skewer or fork. Let the cake cool completely, then soak it.
6. Impregnation for biscuit:
   
   Combine all the condensed milk and cream in a liter measuring cup. Pour the mixture over the cake. Refrigerate overnight.
7. Topping:
   
   Combine the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, beat on low speed until stiff peaks form. Increase the speed to medium and beat until thick. Spread the topping on top of the cake and refrigerate until ready to serve.