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1
Preheat oven to 350 degrees.
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2
Grease and flour a 13-by-9-by-2-inch baking pan.
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3
Sift flour with baking powder.
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4
In large bowl with clean beaters, beat egg whites until frothy.
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5
Add sugar gradually, beating to form stiff peaks.
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6
Add yolks, 1 at a time.
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7
Slowly add flour and milk.
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8
Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
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9
Prepare Topping.
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10
Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
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11
Prepare Meringue and refrigerate.
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12
Before serving, cut cake into squares and spread Meringue over each.
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13
Garnish as desired with fresh berries and mint leaves.
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14
Topping-------------------------H' .
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15
Combine milks and sour cream (do not beat).
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16
Use as directed.
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17
Heat water in a saucepan. Add sugar and turn off heat.
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18
Let sit until sugar is dissolved.
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19
In clean electric mixer bowl with clean beaters, beat egg whites.
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20
Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
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21
Store in refrigerator.
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22
This can be served immediately but is best made 24 hours ahead and chilled.
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23
The meringue will keep, covered, 2 days in the refrigerator.
