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3/4 cup butter, softened
1 1/2 cup white sugar
9 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar
2 cups heavy whipping cream
1 (5 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
1) Preheat oven to 350; Grease and flour 9x13 pan
2) In large bowl, cream together butter and sugar until light/fluffy
3) Add egg yolks one at a time, beating well after each addition
4) Stir in vanilla
5) Sift together flour and baking powder
6) Add flour mixture alternately with milk; beat well after each addition
7) In large bowl, beat egg whites and cream of tartar until whites for stiff peaks
8) Gently fold egg whites into cake batter using rubber spatula
9) Spread mixture evenly into prepared pan
10) Bake 25 to 30 minutes or until toothpick inserted into cake comes out clean
11) allow to cool
12) In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk
13) Pour mixture over the cake until it won't absorb any more. There may be 1/3 to 1/4 left over. It's okay.
14) Combine whipped cream and sugar; spread over cake
15) Refrigerate cake until serving.
16) Pour leftover milk mixture onto plates, set cake slices on top.
1 1/2 cup white sugar
9 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar
2 cups heavy whipping cream
1 (5 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
1) Preheat oven to 350; Grease and flour 9x13 pan
2) In large bowl, cream together butter and sugar until light/fluffy
3) Add egg yolks one at a time, beating well after each addition
4) Stir in vanilla
5) Sift together flour and baking powder
6) Add flour mixture alternately with milk; beat well after each addition
7) In large bowl, beat egg whites and cream of tartar until whites for stiff peaks
8) Gently fold egg whites into cake batter using rubber spatula
9) Spread mixture evenly into prepared pan
10) Bake 25 to 30 minutes or until toothpick inserted into cake comes out clean
11) allow to cool
12) In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk
13) Pour mixture over the cake until it won't absorb any more. There may be 1/3 to 1/4 left over. It's okay.
14) Combine whipped cream and sugar; spread over cake
15) Refrigerate cake until serving.
16) Pour leftover milk mixture onto plates, set cake slices on top.
