For prepping pan – 1 tablespoon butter (salted), to grease pan – 1 tablespoon all-purpose flour, to dust pan To make batter – 3 egg (medium), eggs and yolks separated – 1 cup sugar (white, granulated), [187 g], divided – 1⅓ cup all-purpose flour, [140 g] – 1 teaspoon baking powder – ¾ stick butter (salted), [173 g] at room temperature – 1 teaspoon vanilla extract For garnishing – 1¼ cup evaporated milk, [296 ml] – ½ cup skim milk, [237 ml] – ¾ cup condensed milk, [177 ml] – ¾ teaspoon vanilla extract – 1 cup whipping cream – ½ cup powdered white sugar, [100 g] – 1 tablespoon cream cheese – Strawberries, or cherries for decoration (optional)
Butter and dust with flour a baking pan (3" height x 9" diameter [7.5 cm high x 22.5 cm diam]). Heat oven to 350 °F [175 °C].
Using the wire whisk of your mixer beat the whites until they form peaks, starting at low speed, then increasing in a few seconds. Add half the sugar and beat until it forms firm peaks and it's shiny. Set aside.
Mix flour and baking powder and sift. Set aside.
Using the paddle attachment of your mixer beat butter and yolks for 3 minutes at medium-high speed. Add the remaining sugar and beat until it is light and fluffy and has a very light yellow color (about 5 mins). Add vanilla extract, then slowly add the flour in three parts, beating until the flour is thoroughly combined before adding another third. Once all the flour has been added and mixed in, it will be very thick, with consistency between batter and cookie dough. That's OK. Add ⅓ of the egg whites. Using a spatula, fold the egg whites into the batter. Add the remaining white in two steps folding in each time with the spatula. At this point, it'll be a smooth batter with a lot of air incorporated.
Pour the batter into the baking pan. Bake until a toothpick inserted in the center comes out clean and it has a golden color on top (about 30 mins).
Cool to room temperature before removing from the pan. Cut the crust. Place on a lipped plate that can hold the milk sauce.
Mix evaporated, skim, and condensed milk. Mix in the vanilla extract.
Pour the milk mixture on top of the cake and let it soak in. Bathing it regularly until it has absorbed half of the liquid (one to two hours) keeping it in the refrigerator all this time. You can make the topping while it chills.
If you are going to use suspiro as the topping, use this recipe. If you will use whipped cream as the topping, chill the mixer bowl and wire whisk for at least half an hour beforehand (or 20 minutes in the freezer). Whisk the whipping cream over medium-high speed until it starts to form peaks (about 3 mins). Add the powdered sugar and cream cheese (see notes) and whisk until it is mixed in and has formed firm peaks, but careful not to overdo it, or the cream will turn into butter.
Spread the whipped cream on the chilled cake and decorate with strawberries or cherries.
Keep refrigerated until serving. Best consumed within 24 hours.