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1
Prepare the cake.
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2
Beat 3/4 cup (175 ml) sugar and the egg yolks until light and fluffy.
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3
Stir in the milk, vanilla extract, flour and baking powder.
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4
Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds.
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5
Gradually add the remaining 1/4 cup (60 ml) sugar and continue beating until the whites are glossy and firm.
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6
Gently fold the whites into the yolk mixture.
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7
Spoon this batter into a 9-by-13-inch greased baking dish.
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8
Bake the cake for 40 to 50 minutes at 350 degrees (175 C.) F. or until it feels firm and an inserted toothpick comes out clean.
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9
Let the cake cool completely and unmold onto a large, deep platter.
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10
Let cool for 2 hours.
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11
Pierce the cake all over with a fork.
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12
Prepare the milk syrup.
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13
Combine the evaporated milk, sweetened condensed milk, cream and flavorings and whisk until mixed.
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14
Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.
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15
Prepare the meringue.
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16
Place all but 2 tbsp (30 ml) sugar in a heavy saucepan with 1/4 tsp (1 ml) cream of tartar and 1/2 cup (125 ml) water.
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17
Cook over high heat, covered, for 2 minutes.
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18
Uncover the pan and cook the sugar to the soft ball stage, 239 degrees (125 C.) on a candy thermometer.
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19
Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 tsp (1 ml) cream of tartar.
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20
Add the remaining 2 tbsp (30 ml) sugar and continue beating to stiff peaks.
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21
Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool.
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22
Thickly spread the top and sides of the cake with meringue, using a wet spatula.
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23
Refrigerate the cake for at least 2 hours before serving.
