Ingredients
3/4 C cake flour
1 tsp baking powder
1/2 tsp salt
1 tsp scinnamon
5 lrg eggs separated
3/4 C granulated sugar divided
1/3 C whole milk
1tsp vanilla extract
Liquid
1 can 14 oz sweetened condensed milk
1 C horchata
1/2 C milk
1/2 tsp salt
1/4 tsp cinnamon
topping 1 C heavy whipping cream
2 TBSP horchata
2 TBSP confectioner sugar
2 tsp cinnamon
Preparation
oven 350 Grease a 9 x 13 pyrex pan In med bowl sift together flour, baking powder, salt and cinnamon. In a lrg bowl combine the egg yolks and 1/2 C of sugar. Mix until lemon-colored and fluffy abt 2 min with a mixer on med speed. Add milk and vanlla and beat again until the mixture haas combined. In the bowl of an elelctric mixer, beat the egg whites luntil soft peaks form, abot 2-3 min on med- hi speed. Add remaining 1/4 C of sugar and continue beating til the peaks have become firm but not dry. Whisk abt 1/3 of the egg white mxture into the yolk mixture. Stir gently to combine. Altrnately fold in the flour mixture and remaining egg whites, stirring gently until fuly incorporated. Pour the cake batter into the baking pan and bake for 20-25 minutes or until a toothpick inserted int he center comes out mostly clean. Make soaking liquid, by combining all of the liquid and heat on medium. Remove from heat let cool for a min. while the cake is hot pour abt 1/3 of the osaking mixture on top of the hot cake. Let it soak in and remaining liquid in 2 inrements. cover looselly and put in the refrigerator to allow the flavor to develop for at least 2 hours. When ready to serve make the topping by whipping the cream til soft peaks form - stir in the remaining ingredients and continue whipping til firm peaks form. spread over the entire cake sprinkle w/ cinnamon and serve out of the pan. Store in refrig
