How to make it

  • Let egg whites state at room temp for 30 mins.
  • Coat a 13x9in baking dish with nonstick cooking spray and dust with flour; set aside
  • In a large mixing bowl, beat egg yolks on high speed for 5 mins or until thick and lemon-colored. Gradually beat in 3/4 c sugar and butter. Stir in milk and vanilla.
  • Sift flour and baking powder; gradually add to yolk mixture and miz well (batter will be thick).
  • In a small mizing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tbs at a time on high until stiff peaks form. Gradually fold into the batter.
  • Spread evenly into prepared dish. Bake at 350 for 18-22 mins or until cake springs back when lightly touched. Place on wire rack.
  • In a large sauce pan, combine the condensed milk, evaporated milk and half and half. Bring to a boil over med heat stir constantly; cook for 2 min. Remove from heat; stir in vanilla. Cool slightly.
  • Cut cake into 15 pieces, leaving in baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing the syrup to be absorbed into it. Repeat twice more. Let stand for 30 mins.
  • Cover and refrigerate for 2 hours before serving.
  • Top each piece with whipped topping and a starwberry if desiered.

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