• 1 cup general flour
  • 1 one/2 teaspoons leaven
  • 1/4 teaspoon salt
  • 5 massive eggs , separated
  • 1 cup sugar , divided
  • 1/3 cup milk
  • 1 teaspoon flavouring
  • 12 ounce will milk
  • 14 ounce will sugared milk
  • 1/4 cup milk

For the whipped topping:

  • 1 pint serious light whipping cream , for Whipping
  • 3 Tablespoons sugar or granulated sugar
  • 1/2 teaspoon flavouring
  • ground cinnamon , for topping


  1. Preheat kitchen appliance to 350 degrees F. gently spray a 9×13” pan with non-stick cookery spray.
  2. In a medium bowl mix flour, leaven, and salt in an exceedingly massive bowl. Separate the eggs into 2 separate bowls.
  3. Add 3/4 cup sugar to the bowl with the egg yolks and blend on high speed till yolks square measure straw. Add the 1/3 cup milk and vanilla and stir to mix.
  4. Pour the fixings mixture over the flour mixture and stir gently simply till combined (don’t over-mix).
  5. Use electrical beaters to beat the egg whites on high speed. step by step add the remaining 1/4 cup of sugar as you combine and continue beating till stiff peaks.
  6. Fold egg whites into the batter gently, simply till combined. Pour batter into ready pan. ensure to sleek it into a fair layer thus your baked cake does not have divots in it.
  7. Bake for twenty five to thirty five minutes, or till a strip inserted within the center of the cake comes out clean. take away from the kitchen appliance and permit cake to chill utterly.
  8. Combine the milk, sugared milk, and milk in an exceedingly tiny bowl. Once the cake has cooled use a fork to poke holes everywhere the highest of the cake.
  9. Slowly pour the milk mixture over the the highest of the cake, ensuring to pour close to the sides and every one around.
  10. Refrigerate the cake for a minimum of one hour or nightlong, to permit it to absorb the milk.
  11. In the meanwhile, whip the cream, sugar and vanilla till stiff peaks. do by the highest of the cake. Sprinkle cinnamon on high. Serve with contemporary sliced strawberries, if desired. Enjoy!
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