1 Cup All Purpose Flour
2 Teaspoon Baking Powder
2 Teaspoon Vanilla
1 Cup Sugar
1/2 Cup Milk
1 Can Evaporated Milk
1 Can Condensed Milk
1⁄4 Cup Whole Milk
Pinch Of Salt
1 Pint Heavy Cream And 3 Teaspoon Powdered Sugar For Homemade Whipped Cream
Cherries For Topping And Garnish
Preheat oven to 350 degrees Fahrenheit – 175 degrees C.
Grease a 9 x13 inch baking pan.
Separate the eggs – yolks from the whites.
In one bowl add 1/2 cup of sugar to the egg yolks and beat on medium speed.
Then add the vanilla extract and 1⁄2 cup of milk to the egg yolk and sugar mix beat on medium until all combined then set aside.
In a different bowl beat the eggs whites on high speed till stiff peaks form then add the rest of the sugar (1/2 cup) – beat till glossy and set aside.
In a 3rd bowl combine the all-purpose flour, baking powder and the pinch of salt and stir to combine.
On medium speed – add 1 tablespoon at a time of the yolk mix to the flour, baking powder and salt mix.
Then add the egg whites mix still on medium speed beating continuously until all mixed.
Pour the mixture into the prepared cake pan and bake for 35-40 minutes in the preheated oven until lightly brown.
When an inserted toothpick into the centre of the cake comes out cleanly remove the cake from the oven.
Let the cake cool down for 20 minuted and either flip out onto a platter or leave this the baking pan for the next step.
Mix 1 can of evaporated milk, 1 can of condensed milk and 1/4 cup of whole milk well.
Pierce all over the top of the cake with a fork.
Slowly pour the the 3 milks mix all over the top of the cake and refrigerate for at least one hour.
Frost the cake with homemade whipped cream and cherries or strawberries.
Refrigerate for 15 more minutes.
Cut into squares and serve.
This cake is best served cold or cool.
Refrigerate any remaining cake.
This Recipe Was Translated From Spanish For Posting And Prepared For Us By Our Dear Family Friend Marleny Estrada