You may also like
Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- ~ 6 eggs
- ~ 1/4 teaspoon salt
- ~ 2 cups sugar
- ~ 1 teaspoon lime zest
- ~ 2 teaspoons juice of a lime
- ~ 3 teaspoons baking powder
- ~ 2 cups flower
- ~ 1/2 cup milk
- ~ 2 cans condensed milk (14 oz.)
- ~ 2 cans evaporated milk (12 oz.)
- ~ 2 small cartons of whipping cream
- ~ A few drops of vanilla extract
Method
- Preheat the oven to 325 degrees. Separate egg yolks from egg whites and keep both in separate bowls. Be careful not to break the yolks during the separation process. With a standing or hand mixer, beat the egg whites with salt until it starts to firm and look like snow (use medium speed). Slowly add the sugar, beating well after each small addition. Add the egg yolks one by one, beating the mixture after each addition. Add the lime zest, lime juice and baking powder. Beat well. Lower the speed on your mixer and add the flour and milk, alternating between the two. Start and end with the flour.
- Butter a large baking dish (no smaller than 9" x 12", but preferably a tad bigger) and pour the batter into the pyrex. Bake for 35 minutes (or until toothpick comes out clean from the center of the cake) and remove from the oven. Let the cake cool slightly. While it's still warm, cut the cake into even squares (as small or as little as you want). Keep in mind this is an incredibly sweet dessert, so large squares may be a bit too much to handle for the ordinary palate.
- Beat the three milks (whipping cream, condensed milk and evaporated milk) with a few drops of vanilla extract. Pour over the cake and refrigerate overnight. Serve each square on a plate and drizzle spoonfuls of the three milks over the top. The cake tastes best when left in the fridge to soak for at least two days.
