This cake is light and has a pudding like texture from the overnight soaking of the three milks. I love it served with fresh fruit.
5 extra large eggs, separated
2 cups granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/4 tsp. salt
1/2 cup half and half
1 teaspoon vanilla extract
Milks for Soaking:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cups heavy cream + 3/4 cup half and half
1 T. dark rum
2 cups heavy cream
1/2 cup powder sugar
1 tsp. vanilla extract
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
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.
Sift together the flour and baking powder and add to the egg mixture, alternating with the half and half. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.To make the Soaking liquid: In a blender, combine the evaporated milk, condensed milk, heavy cream + half and half, and rum blend on high speed.
Remove the cake from the oven and while still warm, pour the soaking mixture over it. Let sit and cool to room temperature. Cover and refrigerate overnight. This step is the most important. You need time for the milks to soak up into the cake. The cake will become like a pudding texture.Topping: Whip heavy cream until soft peaks form, add powder sugar and vanilla and continue to whip until stiff peaks form. Spread on top of cool cake. Serve with fresh berries.