Ingredients: Cake: 1 1/2 cups sugar 9 egg yolks 9 egg whites 3/4 cup butter, at room temperature 2 cups flour 1 1/2 teaspoons baking powder 1 cup milk 1 teaspoon cream of tartar 1 1/2 teaspoons pure vanilla extract Glaze: 1 small can evaporated milk 1 can (14 ounces) sweetened, condensed milk 2 cups heavy whipping cream Frosting: 2 cups whipping cream 1 cup sugar 1/2 teaspoon pure vanilla extract
Directions:Grease and flour a 13x9-inch cake pan. Set aside. To make the glaze, combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well. Set aside. To make the frosting, beat the whipping cream and sugar together until it develops the consistency of frosting. Stir in the vanilla extract. Set aside. To make the cake, combine the flour and baking powder in a medium bowl. Set aside. Cream together the butter and sugar in a large bowl. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside. In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in vanilla. Pour into cake pan. Bake at 350 degrees F for about 25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and cool about 20 minutes. Pour the glaze over the cake. (If cake stops absorbing the glaze, it has enough. Discard or save remaining glaze to drizzle over the top of cake as garnish, if desired.) Frost completely cooled cake with the frosting. Refrigerate until ready to serve. |