Prep 15 mins
Cook 30 mins
Very rich yellow cake soaked with custard-like sauce and topped with meringue frosting. I found the recipe in a magazine, and took it to a family dinner and They all loved it!
- 3 egg whites
- 3 egg yolks
- 1⁄4 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄8 teaspoon cream of tartar
- 1 cup sugar
- 1 cup whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 2⁄3 cup light corn syrup
- 2 egg whites
- Let the first 3 egg whites, the egg yolks and the ¼ cup milk stand at room temperature for 30 minutes. In a medium bowl combine flour and baking powder; set aside. Grease 9x9x2-inch baking pan; set aside.
- In a large mixing bowl combine the egg whites and cream of tartar. Beat on medium speed of an electric mixer until soft peaks form; gradually add 1 cup sugar while beating on high speed. Beat in egg yolks, 1 at a time, beating well after each addition. On low speed, beat in flour mixture ¼ at a time. Beat in ¼ cup milk just until combined. Pour into prepared pan.
- Bake in a350 degree oven for 25 to 30 minutes of until a toothpick inserted into the center comes out and top springs back when lightly touched . Let cool on a wire rack.
- Combine whipping cream, sweetened condensed milk, and evaporated milk. With a tooth pick, poke holes in top of cake at 1 inch intervals. Pour milk evenly over top. Cover and refrigerate over night.
- For topper, in a large heat proof bowl, combine corn syrup and remaining 2 egg whites. Bring 1 inch of water to a simmer in a very large skillet. Place the bowl in the skillet of simmering water. Beating constantly with a hand-held electric mixer, beat 2-3 minutes or until temperature registers 140 degrees on an instant-read candy thermometer. Continue beating over hot water for 5 minutes. Carefully remove bowl from pan. Beat 2-3 minutes longer or until cool. Spoon atop cake. Serve within 2 hours. When cut milk seeps out and pools around cake.