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1
Separate the eggs. Beat the yolks with 3/4 cup of sugar until they become creamy and nearly white, approximately 4 minutes. Add 1/3 cup of milk and the vanilla, beat for one more minute.
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2
Add the flour, baking powder and salt little by little while continuing to beat the mixture. Beat well, approximately 2 minutes.
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3
In a separate bowl, beat the whites until they become lighter in color, approximately 3 minutes. Next, add the rest of the cup of sugar and beat for 3 minutes more, until peaks are formed.
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4
Fold the whites into the batter.
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5
Pour the batter into a greased and floured 30 x 15 baking pan and bake for 30 minutes at 180 C or until an inserted toothpick comes out clean.
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6
Remove the cake from the oven and let cool on a rack for 15 minutes.
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7
Prick the surface of the cake with a fork, making deep holes.
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8
Mix the condensed and evaporated milks with 250 ml of the cream in a bowl. Pour it little by little over the cake, allowing the liquid to enter the holes.
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9
For the icing: Blend the rest of the cream with 6 tbsps. of sugar in the blender. When it forms a firm icing, after approximately 3 minutes, spread it over the cake.
