Ingredients
FOR THE CAKE:
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp salt
- 5 whole eggs
- 1 cup sugar
- 1 tsp. vanilla
- 1/3 cup milk
- 1 can evaporated milk
- 1 can sweetened, condensed milk
- 1/4 cup heavy cream
FOR THE ICING:
- 1 pack of heavy cream, for whipping
- 3 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
- Stir in milk and vanilla.
- Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined.
- Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
- When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
- Allow the cake to absorb the milk mixture for 30 minutes.
- To ice the cake, whip 1 pack of heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake.
- Decorate cake with your favorite fruits and nuts (optional) .
- Cut into squares. Pour some milk mixture on the top of the cake before serving.
