Ingredients

• cooking spray
• 6 large eggs
• 1 cup plus 2 tablespoons white sugar
• 6 tablespoons water
• 1.5 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 3 cups horchata
• 1.5 cups heavy cream
• 0.25 cups confectioners sugar
• ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Spray an 11x13-inch baking pan with nonstick cooking spray. Set aside.
2. 2 For cake, beat eggs until frothy in a large bowl. Gradually beat in white sugar; beat on high speed until very thick and lemon-colored, about 5 minutes. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, then beat until batter is smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 35 minutes. Cool for 1 hour on a wire rack.
4. 4 Poke holes into the top of the cooled cake with a skewer. Pour horchata over cake. Cover and refrigerate overnight.
5. 5 Beat cream with confectioner's sugar until it holds peaks. Spread over chilled cake. Sprinkle with cinnamon.

Nutrition per serving