Ingredients:
1 cup All-purpose Flour
1 &1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar
1 teaspoon Vanilla Extract
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1/4 cup Heavy Cream
For the Icing:
1 pint Heavy Whipping Cream
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan until heavily coated. You want to ensure the cake does not stick to the pan.
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 gently until combined.
Beat egg whites on high speed until soft peaks form. While still mixing, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff. You want to stop before the egg whites become too dry.
Fold egg white mixture into the batter very gently until 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 over and allow to cool. You want to turn it into a pan that can hold the liquid - so not a flat platter.
Combine condensed milk, evaporated milk, and heavy cream in a bowl. When cake is cool, poke the surface with a fork several times. Slowly pour the milk mixture- try to get as much around the edges of the cake as you can. Do not pour ALL the milk mixture - you want to leave about a cup, because this may be too extra. If you want the cake SUPER moist, you can, but in my experience I left some of the mixture out.
Let the cake sit and allow it to absorb the mixture for half an hour.
To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick.
Using a flat spatula, start to ice the cake evenly and cover all corners. You can decorate however you like, or leave it as is.
Serve chilled.
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 gently until combined.
Beat egg whites on high speed until soft peaks form. While still mixing, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff. You want to stop before the egg whites become too dry.
Fold egg white mixture into the batter very gently until 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 over and allow to cool. You want to turn it into a pan that can hold the liquid - so not a flat platter.
Combine condensed milk, evaporated milk, and heavy cream in a bowl. When cake is cool, poke the surface with a fork several times. Slowly pour the milk mixture- try to get as much around the edges of the cake as you can. Do not pour ALL the milk mixture - you want to leave about a cup, because this may be too extra. If you want the cake SUPER moist, you can, but in my experience I left some of the mixture out.
Let the cake sit and allow it to absorb the mixture for half an hour.
To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick.
Using a flat spatula, start to ice the cake evenly and cover all corners. You can decorate however you like, or leave it as is.
Hi, this is Hasan's dad. I like your blog, and I loved this cake!
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