1 cup all-purpose flour
1 ½ teaspoons baking powder
3 eggs, separated
1 cup granulated sugar
6 tablespoons milk
1 teaspoon vanilla extract
2/3 cup evaporated milk
2/3 of a (14-ounce) can sweetened condensed milk
1/2 cup milk
3/4 cup sour cream (room temp or slightly warm)
Whipped Cream Topping:
1 cup cream
¼ cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. If using a glass pan, use 325 degrees F. Grease a 9 inch metal square pan or 9 inch glass pan (My pan was ugly, so I just lined the whole thing in Release Foil).
Sift flour with baking powder and set aside. In a large bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don’t beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack.
Prepare Three-Milk Topping by combining all 4 ingredients. Using a skewer, make little holes all over the cake. Pour Topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes. After it has sat for 30 or so minutes at room temperature, go ahead and refrigerate it.
Prepare Whipped Cream Topping Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover cake with whipped cream with a spatula or knife. Chill until ready to eat (tastes best the next day).
Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.
Cut cake and serve. Or cut the cake in squares and top with whipped cream when it is served.
*When doubled this recipe fits well into a 9x13 pan.
** Would add some almond extract to cake next time.
About 9 servings