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1
For the cake: Preheat the oven to 350 degrees. Lightly oil and flour a 13x9 metal pan and set aside.
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2
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
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3
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately one minute.
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4
Decrease the mixer speed to low and gradually add the sugar over one minute.
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5
Stop the mixer and scrape down the sides of the bowl.
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6
Add the eggs, one at a time and mix thoroughly to combine.
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7
Add vanilla and mix to combine.
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8
Add the flour mixture to the batter in three batches and mix just until combined.
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9
Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
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10
Bake on the middle rack onf the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal teperature of 200 degrees.
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11
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. ALlow the cake to cool completely and then prepare glaze.
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12
For the glaze; whisk together the evaporated milk, sweetened condensed milk and half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight.
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13
For the topping; Place the heavy cream, sugar andf vanilla into the bowl of a stand mixer. Using the whisk attachment, whish together on low until stiff peaks form. Change to medium speed and whisk until thick.
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14
Spread evenly over the top of the cake and allow to chill in the refrigerator until ready to serve.
