By Teresa Quizoz from the November 2010 Edition
For the Batter:
3/4 cup butter 1 3/4 cups sugar 8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder 1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites
For the 3 Milk:
2 cups Carnation Evaporated Milk (Leche Clavel)
1 1/2 cups sweetened condensed milk
3 1/2 cups table cream
6 egg yolks
For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup or honey
2 limes, juice
Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.
Prepare the batter:
Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt.
Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.
Prepare the Milks:
Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.
Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert
Garnish/Decorate the cake with your favorite fruit.
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