1 cup cake flour
1 teaspoon baking powder
pinch of salt
6 large eggs, separated
1 cup granulated sugar
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
3 cups heavy cream
Preheat oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan and line bottom with parchment and butter again. Sift together dry ingredients: cake flour, baking powder, and salt.
In a stand mixer fitted with the whisk attachment, whisk the egg whites until stiff. Transfer whites to a bowl. Clean the mixer bowl and whisk attachment. Beat the egg yolks until frothy. Add 3/4 cup sugar gradually and continue to whisk until mixture is pale and ribbony. By hand, fold in the dry ingredients in three additions. Fold in the egg whites in three additions. Pour batter into pan, smoothing top. Bake until cake springs back when touched and a skewer inserted into the center comes out clean, about 20 minutes.
Let cake cool completely. Turn cake out onto a tea towel, remove parchment, and flip onto a tray. Poke cake all over with a skewer.
In a large measuring cup, whisk together condensed milk, evaporated milk, and 1 cup cream. Slowly pour the mixture over the cake, letting it absorb the liquid. Use a pastry brush to moisten the edges. Chill cake for at least 2 hours, preferably overnight.
In a stand mixer fitted with the whisk attachment, whisk 2 cups cream with remaining 1/4 cup sugar until very stiff. Spread cake with whipped cream and serve. Yield: 12 servings
- Recipe courtesy of Joseph Erdos