THREE GODLY TYPES OF MILK! Four actually, with whole milk making up part of the cake. I really like the milkiness! The bottom part of the cake was so well soaked that it almost resembles pudding like texture. Received feedback that it was too sweet, but I thought the sweetness level was just right for me.
Was kinda sad because I only had a bite of it to taste in the morning before storming out of the house to work. When I got home, there was none of it left. Mom took the whole tray to work and it was wolved down by her colleagues. Original recipe is here, for those who would like to incorporate icing and fruits.
6 large eggs, separated
400g granulated sugar (I use 350g)
280g all-purpose flour
2 teaspoons baking powder
120ml whole milk
1 teaspoon vanilla extract
398ml can evaporated milk (I use 350ml)
240ml heavy cream
1. To make the cake: Preheat the oven to 180°C. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
2. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
3. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
4. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
5. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.