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1
Preheat oven to 350.
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Grease and flour a 9x13 inch cake pan.
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Set aside.
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4
Sift all dry ingredients, EXCEPT for the white sugar and set bowl aside.
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5
Separate the eggs.
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Beat the egg yolks with 3/4 cup of sugar on high till pale yellow and almost doubled in volume.
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Stir in the milk and vanilla extract.
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Pour wet mixture over dry mixture and stir ever so gently until well combined.
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9
Beat the egg whites on high until soft peaks form.
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Add the remaining 1/4 cup of sugar and beat until the egg whites are stiff, but not dry.
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Fold the egg white mixture into the batter very gently until well combined.
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Pour the batter into the 9x13 pan.
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Smooth out the batter with an offset spatula.
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Bake the cake until done, about 30-35 minutes.
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15
Remove cake from oven and let cool in pan for about 15 minutes.
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Turn over onto a rimmed platter.
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Pierce holes all over the cake with a fork.
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Be careful not to break the cake while doing this.
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LECHE MIXTURE: Add all ingredients into a bowl and whisk until well combined.
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About 5-7 minutes.
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Pour the leche mixture all over the cake slowly.
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Being sure that the whole cake gets soaked up with the liquid.
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Place cake in refrigerator to allow cooling for about 20 minutes while you work on making the whipped topping.
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WHIPPED ICING: In a stand mixture pour the pint of whipping cream.
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Beat on low for 3 minutes.
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Gradually increase the speed and start adding the sugar 1 tablespoon at a time.
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Now add the vanilla extract.
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Beat the whipped topping until firm.
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Ice the whole cake and garnish with maraschino cherries if desired.
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Place cake back into refrigerator for atleast 2 hours to firm up.
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31
The colder, the better.
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32
Enjoy!
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