Original recipe makes 1 10×15-inch cake Change Servings
Ingredientes:
- 6 huevos separados/eggs, separated
- 1 taza harina normal / 1 cup all flour purpose
- 1 cucharadita de extracto de vainilla/ teaspoons vanilla extract
- 1/2 taza de leche normal/ milk
Decoration & Frosting
- 2 tazas de rebanadas de fresas / cups sliced fresh strawberries (optional)
Preparación:
- Precalentar el horno/ Preheat oven to 350 degrees F (175 degrees C).
- Se engrasa el molde/ Grease a 10×15-inch baking dish.
- Se baten las claras de huevo en un cuenco hasta que haga picos, usar la batidora y despues se agrega el azúcar despacio.
- Se agregan las yemas del huevos uno por uno, se baja la velocidad media y se agrega la harina, se agrega el polvo de hornear, vainilla, leche /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.
- Se vierte le mezcla al molde engrasado/ 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. Refrigerate leftovers.