Method

• Preheat oven to 180°C, fan-forced. Prepare medium-sized deep tray with butter and flour. Set aside.
• Separate egg yolks from whites and place into separate bowls.
• Using an electric mixer, blitz together egg yolks and 150g of sugar for approximately 5 minutes on high speed until pale. Then add 1/4 cup of full cream milk and vanilla essence. Set aside.
• In a large mixing bowl mix flour, baking powder and salt. Then add the wet egg yolk mixture to the flour and combine using a spatula.
• In another mixing bowl, using an electric mixer on high speed, whisk egg whites for approximately 3 minutes until it starts forming hard peaks. Slowly start adding sugar for another 3 minutes until shiny and stiff peaks form.
• Fold through egg white mixture to the wet flour mixture until well combined but avoid overworking the mixture.
• Place batter mixture in the prepared tray and bake for 35-45 minutes until golden brown. Check cooking by piercing middle of cake with a toothpick. It should come out dry from the centre. Once cooked, set aside and let cool.
• Meanwhile, combine the condensed milk, cream and 1/4 cup of full cream milk. Once cake has cooled, pierce all over cake to enhance absorption. Slowly add milk mixture and let soak for at least 6 hours or preferably overnight.
• For topping, using electric mixer, whisk cream, the seeds of the vanilla pod and icing sugar. Blitz until hard peaks form.
• Spread cream mixture on top of cake and sprinkle over with ground cinnamon.
• Place back into fridge and continue to let soak in all the goodness overnight. Serve cake cold.