1 1/2 t baking powder
1/4 t salt
5 eggs, separated
50 + 150 g sugar
1/3 C milk
1 t vanilla
9 oz sweetened condensed milk (you'll have 5 leftover)
8 oz evaporated milk (you'll have 4 leftover)
1 pint heavy cream
38-168 g powdered sugar
3T meringue powder or 8 oz mascarpone for stabilization (optional)
Preheat oven to 350°.
Cake release 9x13 pyrex.
Whisk together flour, baking powder, and salt.
Separately, place egg whites in a stand mixer bowl.
Beat on high speed until soft peaks form.
Add 50 g sugar and beat until stiff but not dry.
Transfer beaten whites to another bowl, and set aside.
In stand mixer, beat together yolks and 150 g sugar until pale yellow.
Add milk and vanilla.
Fold in dry ingredients just until combined.
Fold in egg whites.
Pour into pyrex, level, and bake 35 mins or until done.
Let rest 10 mins, and loosen edges with a spatula.
If feeling fancy, turn cake out onto serving platter.
Allow cake to cool completely.
Combine condensed milk, evaporated milk, and 2 oz cream.
Pierce cake with fork several times and slowly drizzle milks on cake.
Let cake soak at least 30 mins.
Use the remaining cream to make whipped cream or mascarpone frosting.
Spread or pipe whipped cream over cake, cut, and serve.
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