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Cream 1 1/2 cups sugar and unsalted butter 3-5
minutes until pale yellow and fluffy. Mix 6 egg
yolks into the butter mixture, stirring in each
one before adding the next. Whisk flour, baking
soda, and salt separately in a bowl, then
gradually add it to the egg yolk mixture,
alternating with 1 1/2 cups milk to make a
smooth batter.
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Whisk sweetened condensed milk, evaporated milk,
and 2 tbs whole milk in a bowl. Use a large fork
or skewer to poke holes all over the cake; pour
the milk mixture over the cake. Leave in fridge
overnight. Next day, top with whipped cream.
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