Ingredients
1 cup Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 Eggs, separated
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Condensed Milk
1/4 cup Cream
For the Icing:
1 cup whipped Cream
3 Tablespoons Sugar
To decorate :
Cherries
Method :
Combine flour, baking powder, and salt in a bowl. Beat egg yolks with 3/4 cup sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into greased and lined pan and spread to even out the surface. Bake at 180 degrees C for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and cream in a small jug. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip cream with sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with cherries. Cut into squares and serve.
Recipe Video
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