- 5 eggs, separated
- 1 cup sugar, divided
- 1 Tbsp. butter, softened
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1 cup flour
- 1 tsp. baking powder
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 cup heavy cream
- 3 tsp. vanilla extract
- 1 pint heavy cream, for whipping
- 3 Tbsp. sugar
- fresh strawberries (optional)
Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Let egg whites stand at room temperature for 30 minutes. In the meantime, beat egg yolks on high speed for 5 minutes in a large mixing bowl until thick and lemon-colored. Gradually beat in 3/4 cup of sugar and butter. Stir in milk and vanilla. Gradually add flour and baking powder to egg mixture (batter will be thick). In a small bowl beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Gradually fold into batter. Spread evenly into pan and bake for 18-22 minutes, or until cake springs back when lightly touched. Place on a wire rack to cool.
Combine condensed milk, evaporated milk and heavy cream together in a small pitcher. Add in vanilla. When cake is cool, pierce the surface with a fork all over. Slowly drizzle a third of the mixture over the cake, allowing it to absorb into the cake. Repeat twice. Let stand for 30 minutes.
To frost, whip heavy cream with sugar until thick and spreadable. Spread over cake and top each piece with a strawberry. Store in the fridge up to one week.