Sweet Milk Cake
SERVES 12
Prep Time: 35 min (plus chilling)
Bake Time: 30 min
6 large eggs, separated
1 1/4 cups sugar
2 cups evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon cream of tartar
One 14-ounce can sweetened condensed milk
1 quart heavy cream
Papaya slices, for serving
1. Preheat the oven to 350°. Grease and flour a 9-by-13-inch baking dish.
Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed
until combined, then increase to high and beat until fluffy, 4 to 5 minutes.
Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in
the flour and baking powder.
2. Clean the beaters. In a medium bowl, beat the egg whites until foamy,
about 30 seconds. Add the cream of tartar and beat until soft peaks form,
about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form,
2 to 3 minutes.
3. Working in batches, fold the egg white mixture into the yolk mixture
until just combined. Pour into the prepared baking dish. Bake until a
toothpick inserted into the center comes out clean, about 30 minutes. Let
cool for 45 minutes.
4. In a medium bowl, whisk together the remaining 1 1/2 cups evaporated
milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled
cake. Cover and chill until the liquid is absorbed, about 4 hours.
5. Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes.
Serve with the cake and fruit slices.
Everyday with Rachael Ray October 2008
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