1 1/2 cups flour
1 tbs baking powder
4 lg eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 cups heavy cream, divided
3 tbs orange liqueur (recommended grand marnier)
1 tbs 10x sugar
1/2 tsp cinnamon

preheat the oven to 350°. spray & flour a 10″ cake pan with 2″ high sides and then line with parchment paper. grease the parchment paper.

mix the flour and baking powder in a medium bowl. set aside.

in a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. with the mixer running, gradually add the sugar and beat to stiff peaks. beat in the yolks, 1 at a time, blending well after each addition. add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. cool the cake slightly, about 10 minutes, then invert onto a platter with 1″ high sides.

pierce the top of the cake with a thick skewer. mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. pour the mixture over the cake while warm. cover and refrigerate until cold, 3 hours or overnight.

combine the remaining 1 cup heavy cream and 10x sugar in a medium bowl. using an electric mixer, beat the cream until soft peaks form. spread the whipped cream on top of the cake and sprinkle with the cinnamon.

8-10 servings