-
1
Cake:
-
2
Preheat oven to 350 degrees.
-
3
Separate egg yolks and whites, keeping whites at room temperature.
-
4
In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
-
5
Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
-
6
In a separate bowl combine flour and baking powder.
-
7
In a third bowl mix milk and vanilla.
-
8
Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
-
9
Beat until smooth after each addition.
-
10
Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
-
11
Grease bottom of a 9- by 13-inch metal baking pan.
-
12
Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.
-
13
(May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).
-
14
Three Milks:
-
15
Stir the milks together thoroughly; do not beat.
-
16
Do not refrigerate canned milks before using.
-
17
Cream Icing:
-
18
Whip cream and sugar together until stiff.
-
19
When cake is cool, slice or peel off the thin top crust.
-
20
Ice sides first, creating a small lip on top to catch milk mixture.
-
21
Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
-
22
Finish icing top.
-
23
Refrigerate.
-
24
(If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.
