Preparation:
Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form.
Gradually add sugar, beating well. Beat egg yolk with fork until pale. Fold
into egg whites. Fold cake flour into egg mixture. Mix evaporated milk,
butter and vanilla.
Fold into batter. Pour into greased and floured 9 x 13 pan. (preferably a
glass one) Bake at 350 degrees for 20 minutes. Remove from heat and let
cool. Using a fork, pierce holes all over top of cake. Pour milk mixture
over it. If you want it to look pretty, top with meringue and broil a minute
or so, until browned.
Milk Mixture
In a large bowl, pour the condensed milk. Slowly add the evaporated milk,
stirring well. Add the cream, stirring well. Pour over cake when done. Note:
Heavy cream in Puerto Rico tends to have a somewhat higher fat coantent than
in the U.S. (typically 40%) If you can't find fresh cream, you may want to
add a little melted butter to this mixture.
Meringue:
1/2 cup water
1 1/2 cup sugar
1 green lemon peel
4 egg whites
Heat sugar, water and lemon peel over low heat until dissolved. Beat egg
whites until stiff peaks form. Add syrup to egg whites, beating wel |
