Hands-on Time
1 Hour 30 Mins
Time
8 Hours 30 Mins
Yield
Makes 15 servings
Photo: Jessica Colyer; Styling: Emma Crist

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Grease and lightly flour a 9x13-inch glass baking dish. Whisk together flour, baking powder, and salt in a large bowl. Place egg whites in a large bowl; beat with an electric mixer at high speed until soft peaks form, about 3 minutes. Set aside.

Step 3

Combine 2 cups sugar, egg yolks, and vanilla in a large bowl; beat with an electric mixer at medium-high speed until pale and thick, about 3-4 minutes. With mixer running, slowly stream in half of the whole milk and then 1/2 the flour mixture. Repeat with the rest of the milk and flour mixture and mix until combined and the batter is smooth.

Step 4

Gently fold the egg whites into the batter using a rubber spatula. Pour batter into prepared pan. Bake at 350° for 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Allow cake to cool in pan on a wire rack for 20 minutes.

Step 5

Invert the cake onto a larger rimmed baking sheet or rimmed platter. Whisk together the sweetened condensed milk, evaporated milk, 2 cups heavy cream, and the rum flavoring until well blended. Poke small holes evenly over the entire surface of the cake using a fork or a wooden skewer; pour milk mixture slowly and evenly over cake so the syrup penetrates the cake.

Step 6

Refrigerate overnight.

Step 7

Combine heavy cream and remaining 1 tablespoon sugar in a large bowl; beat with an electric mixer fitted with the whisk attachment until stiff peaks form. Spread whipped cream evenly over cake; top with strawberries, pineapple, grapes, and kiwi.

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