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1
Preheat oven to 350F Grease a 9-by-13-inch glass baking pan with butter.
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2
In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt.
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3
Beat until soft peaks form.
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4
Do not overbeat.
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5
Add egg yolks to the egg white mixture.
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6
Beat just until completely combined.
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7
With the mixer running on low speed, slowly add the sugar until combined.
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8
Remove the bowl from the mixer.
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9
Fold in the melted butter by hand using a rubber spatula or hand whisk.
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10
Sift 1/4 cup flour on top of the cake mixture.
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11
Fold in to combine.
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12
Sift and fold in remaining flour 1/4 cup at a time.
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13
Dont overfold or you will lose volume.
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14
Pour the batter into the prepared pan.
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15
Bake until cake is golden and a cake tester inserted into the middle comes out clean, about 20 to 25 minutes.
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16
While the cake is baking mix together the milk, evaporated milk, condensed milk and vanilla.
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17
When the cake is done remove it from oven and place the pan on a wire rack.
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18
Quickly poke some small holes all over the cake using a cake tester or a toothpick.
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19
Pour the milk mixture over the hot cake.
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20
It should take about 5 minutes for all the milk to absorb.
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21
Let the cake stand in the pan until cool.
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22
Cover the cake with plastic wrap and place in the refrigerator for at least 4 hours but preferably overnight.
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23
When ready to serve frost the cake with either Italian Meringue frosting or whipped cream.
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24
Serve with fresh fruit if desired.
