Makes 12 servings
Recipe tested by Dispatch staff
Serve this cake with lightly sweetened locally grown berries. This recipe is based on one from the Pioneer Woman blog.
To make a cake : Preheat the oven to 350 degrees. Butter a 13 by 9 inch pan. Line with parchment. Butter scroll.
Combine flour, baking powder and salt in a large bowl.
Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow and triple in volume, about 5 minutes. Stir in milk and vanilla. Pour the egg yolk mixture over the flour mixture. Stir very gently until combined.
Using a mixer with clean, dry beaters, beat egg whites over high heat until soft peaks form. Gradually stir in ¼ cup sugar. Beat until stiff but not dry.
Fold the egg whites into the batter very gently, until incorporated. Pour into prepared pan, spreading evenly.
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest for 10 minutes. Unmold the cake onto a rimmed dish. Remove the parchment. Cool completely.
Make holes all over the surface of the cake with a fork. Combine condensed milk, evaporated milk and 2 tablespoons heavy cream in a glass measuring cup. Slowly pour over the cake, trying to get as much as possible around the edges of the cake. Let the cake absorb the milk for about 30 minutes.
When ready to serve, whip remaining cream and 3 tablespoons sugar until thick and spreadable. Spread on top of the cake.
Cut the cake into squares.
PER SERVING: 414 calories; 8g protein; 47g of carbohydrates; 0 fiber; 22 g fat (13 g saturated); 163 mg of cholesterol; 214mg sodium