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1
Preheat Oven to 350.
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2
Spray Pan with cooking spray.
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3
(Half Sheet Pan 17x11x2 or cut the recipe in half for a 9x13 pan)
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4
Mix Flour and Baking Powder with whisk and set aside.
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5
In a large mixing bowl beat Egg Whites until frothy.
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6
Gradually add Sugar + beat until it forms soft peaks.
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7
Add yolks one at a time mixing after each one.
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8
Add Vanilla and Mix again.
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9
Add flour in 3 additions alternating with Milk(1%).
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10
Pour batter into pan and bake for (30+mins) until golden brown.
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11
Remove from oven and place in freezer on a thick folded towel to avoid heat spreading to other items in the freezer.
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12
Leave it to cool for 1 hour.
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13
Poke holes all over cake.
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14
(I use a toothpick but a two prong fork works as well).
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15
Combine all of the Milk Mixture ingredients and gently pour over your cooled cake.
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16
You may have to take your time to let the milk soak in to add more.
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17
Refrigerate Cake Overnight or at least 4 hours.
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18
For the Whipped Topping.
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19
Beat Heavy Whipping Cream + Vanilla in a Large Bowl until soft peaks form.
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20
(this takes a while).
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21
Add Powdered Sugar a little at a Time until you have reached your desired sweetness.
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22
Frost your cake and decorate with fresh fruit of your choice.
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23
Keep refrigerated until you serve.
