|Copyright 2011 LtDan'sKitchen blogs|
12 oz can evaporated milk
6 tbsp water
1 1/2 cup white sugar
6 egg whites
small mixing bowl, sift together the 2 cups flour and baking powder.
add 1/2 cup of granulated sugar with the mixer running, beating until
stiff peaks form. Transfer to another bowl.
triple in volume. Fold in the beaten egg whites. Add the flour mixture
to the batter in stages, alternating with the whole milk, beginning and
ending with the flour. Add the vanilla extract.
for 35 minutes, until a toothpick inserted into the center comes
out clean. Remove the cake from the oven and place on a wire rack
to cool for 10 minutes.
milk, and 1 cup of the heavy cream. Cover and blend on high for 45
seconds. Save half of the milk mixture, cover, and refrigerate until
ready to serve the cake.
the cake has soaked up most of the liquid, pour the remaining half
of the milk mixture over the cake, and cool to room temperature.
Cover and refrigerate until well chilled, at least 4 hours or
overnight. Make sure the top part of the cake is even.
heat without stirring until it reaches 230°F on a candy thermometer.
When you are close to reaching this stage, whip the egg whites until
soft peak forms. Over medium speed, drizzle in the sugar syrup and
once added, raise the speed to high until stiff peaks are formed.
Frost the cake and pipe rosettes if desired.
*Food Network Channels: Emeril Live: Latin Flavors episode: 2002