Method

1. Heat the oven to 180C/160C fan/gas 4. Oil a 23cm springform cake tin that’s at least 6cm deep and line the base with baking parchment. Put the egg whites in a large bowl with a pinch of salt, and beat using an electric whisk until foamy, about 3 mins. Slowly add 150g of the sugar, a spoonful at a time, whisking continuously until thick and glossy.

2. Mix the egg yolks, remaining sugar and vanilla together in a second bowl for 2 mins, or until pale and foamy. Add the flour, baking powder, spices and milk, then fold together using a spatula.

3. Add a large spoonful of the whipped egg whites to the cake batter, beat to loosen, then fold through the remaining egg whites using a large metal spoon (don’t over-mix, or you’ll knock out the air) until smooth. Pour this into the tin, smooth the surface and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Combine the evaporated and condensed milks with 50ml of the double cream.

4. Leave the cake to cool in the tin for 10-15 mins, then carefully invert onto a serving plate or cake stand and remove the parchment. (Be sure to use a plate or stand with a slight lip to catch the excess milk.) Leave to cool for another 10 mins.

5. Poke holes over the cake with a skewer and, while it’s still warm, slowly pour roughly a quarter of the milk mixture over the top. Leave the cake to absorb this before adding more, then repeat until all of the milk mixture is used up – if the cake becomes saturated before you’ve used all the milk, pour what’s left into a jug and serve alongside the cake later for pouring over. This process could take a couple of hours, but as soon as the cake is cool, you should transfer it to the fridge. Once all of the milk has been absorbed, chill for another 2 hrs, or overnight, to chill and improve the texture.

6. Whip the remaining cream and the 2 tbsp condensed milk to soft peaks. Spoon over the chilled cake, then dust with a pinch of cinnamon. Will keep chilled for two days.