● In another bowl, beat the egg yolks with sugar until pale and fluffy. Stir in the milk and vanilla extract.
● Gradually add the flour mixture to the egg yolk mixture, mixing until smooth.
Whip and Fold Egg Whites:
● In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
● Pour the batter into the prepared baking pan and smooth the top.
● Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For Milk Syrup:
● While the cake is baking, combine the sweetened condensed milk, evaporated milk, and whole milk in a bowl.
● Once the cake is out of the oven, poke holes all over the top using a fork or skewer.
● Slowly pour the milk mixture over the warm cake, allowing it to soak in.
● Let the cake cool completely, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with chopped pistachios.
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