Ingredients
6eggs,separated
1cupwhite sugar
1cupall purpose flour
1tbspbaking powder
½cupmilk
2tspvanilla extract
1cupheavy whipping cream
14ozsweetened condensed milk
12ozevaporated milk
1cupwhipped cream
1cupfresh strawberries,sliced
Preparation
Preheat oven to 350 degrees F.
Grease a 10×15-inch baking dish.
Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until the mixture is glossy.
Beat in egg yolks, one at a time, combining each yolk before adding the next.
Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted in the middle comes out clean for about 25 minutes. Let the cake cool for 15 minutes.
Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended.
Pour a three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in for at least 1 hour.
Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
