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Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch pan.
Ingredients:
3/4 cup butter, softened
1 1/2 cup white sugar
9 egg yolks
1 tsp vanilla
2 cups all purpose flour
1 1/2 tsp baking powder
1 cup milk
9 egg whites
1 tsp cream of tartar
Ingredients Continued:
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
Preparation:
In a large bowl, cream together the butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well with each addition. Stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture to the egg mixture alternately with milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg white and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
Bake 25-30 minutes or until a toothpick in inserted into the cake comes out clean. Cool.
In a small bowl, stir together the heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it will no longer absorb liquid. If you have left over liquid, save it for use later.
Combine the whipped cream and sugar, spread over the soaked cake. Refrigerate cake until time to serving. Pour leftover milk mixture onto the plates, before adding the cake.
Optional: swirl in your favorite jam if you like.
