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Ingredients
- Cake:
- 6 Large Eggs
- 2 Cups Granulated Sugar
- 2 Cups All P. Flour
- 2 Teaspoons Baking Powder
- 1/2 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- Cream Topping:
- 1 14 oz. Can Evaporated Milk
- 1 14 oz . Can Eagle Brand Milk
- 1 Cup Heavy Cream
- Icing:
- 3 Tablespoons Water
- 3/4 Cup Granulated Sugar
- 3 Large Egg Whites
Details
Servings 10
Preparation
Step 1
Cake:
Preheat oven to 350. Spray 9 x 13inch pan.
In the bowl of a mixer, beat the egg whites, on low speed until soft peaks form. Add the sugar gradually, with the mixer running and beat until stiff. Add the yolks 1 at a time, beating well after each addition.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. Do this quickly so the cake doesn't lose it's volume. Add the vanilla, Bake until golden 25 minutes.
Cream Topping:
In a blender combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let it sit and cool to room temp. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Icing: Once the cake is completely chilled, in a saucepan combine the water and the sugar. Bring to a boil,reduce the heat and stir to dissolve the sugar. Cook until Mixture reaches the soft ball stage, 230 to 240 degrees. Remove from heat, In a medium bowl beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools and a glossy icing forms. Spread over top of cake
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