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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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From Rachael Ray Magazine...They say This soaked sponge cake tastes like custard and bread pudding got together and decided to throw a big ol' party! Sounds good to me!! Ingredients:
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 |
14 ounces can sweetened condensed milk |
1 quart heavy cream |
fresh fruit, for serving |
Directions:
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 fresh fruit.
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