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1
Preheat the oven to 325.
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2
Butter a 9-inch square baking pan.
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3
In a medium bowl, whisk the flour with the baking powder.
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4
In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form.
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5
In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes.
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6
Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
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7
Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
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8
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
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9
In a 13-by-9-inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum.
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10
Cut the cake into 3-inch squares and add them to the baking dish, turning gently once or twice.
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11
Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes.
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12
Pour off all but a thin layer of the liquid and reserve for another use.
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13
Cover and refrigerate the cakes overnight.
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14
Carefully transfer the squares to plates.
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15
Drizzle with the Dulce de Leche and serve.
