Love Vivvv

Preheat oven to 350 F and grease/butter an 8x8 metal pan then set aside. In a small bowl, mix together the flour, baking powder, baking soda, and pumpkin pie spice until combined. Set aside. In a large bowl, combine the egg yolks, pumpkin and vanilla. Set aside. In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined. Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined. Then fold in the dry ingredients slowly to the wet batter until just combined. Do NOT overmix. Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the three milk mixture. Combine the three milks (evaporated, condensed, and regular) and pumpkin pie spice until fully combined. Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom. Pour the milk mixture over the entire cake. Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight. After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form. Spoon the whipped cream onto the cake, spread with a spatula or butter knife. Serve the cake with a sprinkle of pumpkin pie spice if desired.