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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
4 eggs, separated |
2/3 cup sugar, divided |
2/3 cup cake flour |
dash salt |
3/4 cup heavy whipping cream |
3/4 cup evaporated milk |
3/4 cup sweetened condensed milk |
2 teaspoons vanilla extract |
1/4 teaspoon rum extract |
topping: |
1-1/4 cups heavy whipping cream |
3 tablespoons sugar |
sliced fresh strawberries, optional |
Directions:
1. Let eggs stand at room temperature for 30 minutes. Line a 9-in. springform pan with waxed paper; grease and flour the paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add 1/3 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored. Fold in flour, a third at a time.
2. In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a third of the whites into the yolk mixture. Fold in remaining whites.
3. Spread batter into prepared pan. Bake at 350° for 20-25 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, combine the cream, evaporated milk, condensed milk and extracts. Transfer cake to a serving plate. Poke holes in top of cake with a skewer. Gradually spoon milk mixture over top. Cover and refrigerate for 2 hours.
5. For topping, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Spread over cake. Garnish with strawberries if desired. Yield: 8-10 servings.
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