Categories: dessert

Ingredients

• 1 cup all-purpose flour
• 1 1/2 t baking powder
• 1/4 t salt
• 5 whole eggs
• 1 cup sugar, divided
• 1 t vanilla
• 1/3 cup milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1/4 cup heavy cream
• For the icing:
• 1 pint heavy whipping cream
• 3 T sugar
• 1 can maraschino cherries (optional)

Directions

1. Preheat oven to 350 degrees. Spray a 9×13 baking pan liberally.

2. Combine flour, baking powder, and salt in a large bowl.

3. Separate egg yolks from whites.

4. 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 the flour mixture and stir very gently until combined.

5. Beat egg whites oh high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

6. Fold egg mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

7. Bake for 35-45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

8. Combine condensed milk, evaporated milk, and 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 the milk mixture—try to get as much around the edges of the cake as you can.

9. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream 3 T sugar until thick and spreadable.

10. Spread over the surface of the cake. Decorate with whole or chopped maraschino cherries. Cut into squares and serve.

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