Ingredients
3large egg yolks
⅓cupvegetable oil
½cupwater
2tspvanilla extract
1½cupsall purpose flour,spooned into measuring cup and leveled-off with a knife
1cupsugar,divided
2tspbaking powder
5large egg whites
⅛tspsalt
12ozevaporated milk,(1 can)
14ozcondensed milk,(1 can) sweetened
¼cupheavy cream,plus 2 tbsp more
3tbspdark rum
13pzdulce de leche,(1 can) preferably Nestle
1tbspdark rum
¼cupwater
Preparation
Preheat the oven to 325 degrees F and set a rack in the middle position.
In a medium bowl, whisk together the egg yolks, oil, water and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, ¾ cup of the sugar, and the baking powder; mix on low speed for 20 seconds to combine.
Add the egg mixture to the flour mixture and beat, start slow to combine then increase to medium for stand mixer/medium-high for hand mixer, for 1 minute to aerate it slightly.
Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.
In a clean, dry mixing bowl, combine the egg whites and salt.
Using the whisk attachment or beaters, whip the egg whites, on medium speed for a stand mixer/medium-high speed for a hand mixer, for 40 to 60 seconds until they are white, foamy, and beginning to hold a very soft peak.
Increase the speed, medium-high for stand mixer/high for hand mixer, and gradually add the remaining sugar in a slow stream. Continue whipping the mixture for 2 to 3 minutes until it is shiny and holds stiff peaks.
Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix.
Scrape the batter into an ungreased 9×13-inch glass or ceramic baking dish and smooth the top. Bake the cake for 45 to 50 minutes, or until it is set and golden.
Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles, then invert 4 glasses onto the countertop and invert the cake pan onto them, positioning 1 inch each corner of the pan. Let cool for 1 hour.
Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-inch intervals.
In a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour or spoon the soaking liquid over the cake, tilting the pan every so often to help it absorb evenly.
If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight.
In a medium microwave-safe bowl, combine the dulce de leche, rum and water. Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth.
Let the mixture cool to room temperature, then spread over the cake, swirling artistically with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve.
Serve with fresh fruit, if desired. Enjoy!
