This is a fascinating cake recipe. Thank you for sharing.
By plain old regular milk, you mean whole milk--the stuff I don't
allow myself to drink any longer?
Kathleen
Eureka CA
> For the Batter:
>
> 5/8 cup butter
> 1 3/4 cups sugar
> 8 egg yolks
> 2 1/2 cups flour, sifted
> 2 1/2 tsp baking powder
> 1/2 tsp salt
> 1 tsp vanilla extract
> 1 cup milk
> 6 egg whites
>
> For the Milks:
>
> 2 cups evaporated milk
> 1 1/2 cups sweetened condensed milk
> 3 1/2 cups table cream
> 6 egg yolks
>
> For the Meringue:
>
> 6 egg whites
> 2 cups sugar
> 1 3/4 cups light corn syrup
> 2 limes, juice
>
> Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch
> cake pan.
>
> Prepare the batter:
>
> Cream butter. Gradually mix in sugar, and continue beating
> until mixture is light and creamy. Add egg yolks. Slowly
> mix in flour, baking powder, and salt. Add vanilla extract,
> and slowly mix in milk until batter is thick. In another
> bowl, beat egg whites until stiff.
>
> Fold into batter. Poor batter into cake pan. Bake for 40
> minutes or until edges are golden brown. Remove from oven
> and cool on rack.
>
> Prepare the Milks:
>
> Blend evaporated and condensed milks and table cream with
> egg yolks in a blender or food processor. Bring half this
> mixture to a boil in a saucepan, stirring constantly. Remove
> from heat and stir in remaining mixture. Pour over cake.
>
> Prepare the Meringue:
>
> In a double boiler, mix egg whites and sugar. Beat until
> stiff. Slowly add corn syrup, and continue beating until
> stiff peaks form. Add lime juice and continue beating until
> shiny. Remove from heat. Invert cake on a deep dish or
> platter. Spread meringue over cake and decorate with straw-
> berries. Serve at room temperature.
>
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