Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries!
6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream (optional)
1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C).
Grease a 10×15-inch baking dish.
Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy.
Beat in egg yolks, one at a time, combining each yolk before adding the next.
Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract.
Pour batter into prepared baking dish.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes.
Let cake cool for 15 minutes.
Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake.
Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries.