Sunday, April 25, 2010
for 8 people.
Here's what you will need:
3/4 c. sugar
*1c. Self-Rising flour. (or 1c AP flour with 1/2 tsp. baking powder.)
1/4 c. milk
Sweetened condensed milk
*I always use SR flour when I bake. It just seems to me to be more dependable and no sifting.
Preheat your oven to 350.
Separate the eggs and put a pinch of cream of tartar in the whites and beat to soft peaks. I love, love, love this whipper for egg whites. You can do this by hand in about one minute.
Mix up the yolks with 1/4 cup milk and gently mix it into the whites in about 3 portions.
Combine the SR flour and sugar and salt and add that, gently, in about 3 portions.
When it is just combined, put it into a prepared pan more or less 8x8.
By the way, I love this stuff for cake pans.
Nothing, and I mean nothing, sticks to this stuff. You can get it at Walmart. And I wish I were getting something for my recommendation, but nahhh.
Put it into the oven for 20-25 minutes.
While it is cooking, mix a can of sweetened condensed milk, about 3/4 of a big can of evaporated milk or 2 small cans, and 1/2 c. Heavy Cream.
When your cake is done, you can take it out of the pan like this, or just leave it in and poke holes all over the cake with a skewer (not too skinny) and use the flat end.