A light sponge cake soaked in three kinds of milk and topped with whipped cream.
- ■1 cup All-purpose Flour
- ■1-½ teaspoon Baking Powder
- ■¼ teaspoons Salt
- ■5 whole Eggs
- ■1 cup Sugar, Divided
- ■1 teaspoon Vanilla
- ■⅓ cups Milk
- ■1 can Evaporated Milk
- ■2 cans Sweetened, Condensed Milk or ( you can use one can if you want less sugar ) but i use both cans
- ■1/2 cups Heavy Cream
>4 tablespoons light rum (optional)
■FOR THE ICING:
- ■1 pint Heavy Cream, For Whipping
- ■4 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan 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 inserted comes out clean. invert cake onto a jelly roll pan or a baking tray with a raised edge on it . or u can by an aluminum cake pan and u dont have to invert it just add the milks and ice it in the aluminum cake pan. and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream,4 tablespoons light rum (optional)
in a small bowl. or pitcher
When cake is cool, poke the surface with a wooden spoon ,or fork, several times. Pour syrup over the cake a little at a time, until it soaks through. Keep doing this until most of the milk syrup is absorbed. You may have a pool of syrup around the bottom of the cake, that’s ok as it will gradually soak in. (it may seem like it is to much but just keep pouring it will absorb it all) .try to get as much around the edges of the cake as you can.
let the cake sit for about 20 to 30 minutes to absorb the milks before icing
i chill it over night or refrigerate for at least three hours before frosting.
,it just tastes better when cold
whip 1 pint heavy cream with 4 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake.
u can add cherries, strawberry’s on top if you would