Have I told you about my PALS? Back in my wee days of college at UCI (ZOT! ZOT! ZOT!) I was part of a social club called P.A.L.S. which stood for Pan American Latino Society. And while some of you might point out, soy no latina. Yes, I'm not of Latin or Spanish descent but I was in love with salsa dancing and everything and everyone in the social club (it's also where I met my husband, Eric). I was welcomed with open arms and became a loyal member for x amount of years. I was so loyal that I was President my junior year, and Eric loved it so much that he was President, too.
If there was anything important that I could tell you about my college experience, it was thanks to my wonderful PALS. They became my second family at school, and I have several wonderful memories of college all thanks to my PALS. Post-college, the majority of us still hang out and keep in touch. Some of us are hitting milestones in our lives like traveling the world, hosting conferences or retreats, working meaningful careers, or meeting famous people like the Pope. HA! Well actually, only my wonderful PAL, Armando, has met the infamous Pope and recently has hit a wonderful milestone (the dirty thirty!!). I know Armando is probably reading this and laughing at me for writing this but that's what PALS are for right?
With any birthday celebration, there must be cake. My fellow PAL asked me if we should pick one up for the lucky birthday guy, and I thought about it and said "No, why buy a cake when I can bake one at home." I always love an excuse or a party to cook for my PALS and thankfully I had all the ingredients stocked in my pantry for this wonderful sponge-like cake. It's made with three milks: milk, evaporated milk and the motherly heaven of them all - condensed milk. This cake is deliciously decadent, and will satisfy your sweet tooth. Happy 30th Birthday because Armando you are a great PAL to have in life. XXOO!
Adapted from Pioneer Woman
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
32 ounces Heavy Cream, For Whipping
3 Tablespoons Sugar
White Pearl Sprinkles
Preheat oven to 350 degrees. Coat a 9 x 13 inch pan with cooking spray.
In a large bowl whisk together the flour, baking powder, and salt in a large bowl. Separate eggs into two bowls.
In the bowl of the stand mixer, beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Wash your mixer bowl and add the egg whites and beat on high speed until soft peaks form. (I really wish I had two bowls!) With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. (Add a pinch of cream of tartar to help the egg whites thicken.)
Fold egg white mixture into the batter very gently until just combined. Gently pour cake mixture into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean.
In a small bowl with a spout, combine together the condensed milk, evaporated milk, and heavy cream.
When cake is cool, pierce the surface with a skewer several times. (It's like punching the cake!) Slowly drizzle half the milk mixture making sure to get all edges of the cake evenly. Wait for 30 minutes or until most of the milk mixture has soaked, add the remaining milk mixture. Wait another 30 minutes or until the milk mixture has fully soaked.
In the bowl of your stand mixer, whip together the 32 ounces of heavy cream with 3 tablespoons of sugar until thick and creamy. Spread evenly over the top of the cake. Decorate the cake with the white pearl sprinkles. Cut into squares and enjoy!