5 large eggs
1¼ cups of sugar
1 teaspoon vanilla
1 cup all purpose flour
1½ teaspoons baking powder
⅓ cup milk
12 fluid oz. can of evaporated milk
14 oz. can of sweetened condensed milk
1 pint of heavy whipping cream
butter for greasing pan
Preheat oven to 350 degrees. Separate egg yolks and egg whites into separate bowls.
Beat the egg whites in a small bowl using an electric mixer. Gradually add ¼ cup of the sugar until the mixture begins to firm up. Set to the side.
Beat the egg yolk in an electric mixer with the remaining 1 cup of sugar until the mix is light and fluffy. Stir into the egg yolk mixture the vanilla extract, four, baking powder, and ⅓ cup milk.
Carefully fold the egg white mixture into the egg yolk mixture. Fold it in until it is well mixed but be careful not to overdo it.
Flour/Butter the bottom of a 9 inch round pan. Spring form pans are the best.
Pour the mixture into the pan. Bake the cake for about 25 – 30 minutes. Since ovens vary, check the cake with a cake tester and make sure it comes out clean.
Take the cake out and cool for at least 15 minutes. Run a knife around the edge of the cake to fully loosen it from the pan. Turn the cake onto a deep serving plate. If using a spring form pan you can simply loosen the top and place the cake with the bottom of the pan directly onto your serving dish. Let cool.
In a medium bowl mix the evaporated milk, the sweetened condensed milk, and ¼ cup of the heavy whipping cream.
Using a fork poke holes all over the top of the cake. Very slowly pour the milk mixture over the cake. If it is not absorbing the liquid well, poke more holes into the cake. There will always be liquid left at the bottom so make sure you have a deep serving plate.
Beat the remainder of the heavy whipping cream with an electric mixer until it reaches your desired consistency for spreading onto the cake. Frost the cake. Add slices of fresh fruit topping if desired.
It is acceptable to serve the cake immediately, however, this cake is the most delicious when it is cold and when it has been refrigerated overnight.
Mooo News, May 2013