Easy Recipe Finder
Recipe Feeder
1 cup all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
5 eggs
1 cup sugar
1 tsp vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tbsp sugar
Preheat oven to 350°.
Spray 9x13" pan liberally 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 flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.
Bake for 35-45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of teh milk mixture - try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tbsp of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
1-1/2 tsp baking powder
1/4 tsp salt
5 eggs
1 cup sugar
1 tsp vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tbsp sugar
Preheat oven to 350°.
Spray 9x13" pan liberally 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 flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.
Bake for 35-45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of teh milk mixture - try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tbsp of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
