Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Recipe by MyRecipes June 2011

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Credit: Andrew McCaul; Styling: Lynn Miller

Recipe Summary test

prep:
10 mins
bake:
30 mins
chill:
4 hrs 30 mins
total:
4 hrs 70 mins
Yield:
Serves 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cake: Preheat oven to 350°F. Mist a 13-by-9-inch baking pan with cooking spray. In a bowl, combine flour, baking powder and salt.

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  • In a bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add yolks, one at a time, beating after each. Beat in vanilla. Add flour mixture in three parts to form a stiff batter.

  • Using clean beaters and bowl, beat egg whites until peaks form. Stir 1/3 of whites into batter; fold in remaining whites. Spread batter in pan. Bake until a toothpick inserted into center comes out clean, about 30 minutes. Use a fork to poke holes on top of cake. Cool to room temperature on a rack.

  • Whisk together whole, condensed and evaporated milks. Pour over cake, cover and chill for at least 4 hours.

  • To serve, whip cream with sugar and vanilla until firm peaks form. Spread over cake and chill 30 minutes to 1 hour. Garnish with fruit, if desired.

Nutrition Facts

340 calories; fat 16g; saturated fat 10g; protein 7g; carbohydrates 42g; cholesterol 126mg; sodium 151mg.
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