Yield: 12 Servings
|½ teaspoon||Vanilla extract|
|1½ teaspoon||Baking powder|
|½ teaspoon||Cream of tartar|
|1 can||Evaporated milk 12 oz|
|1 cup||Sweetened condensed milk|
|1 cup||Heavy cream or whipping crem|
|1 teaspoon||Vanilla extract|
|1 tablespoon||Light rum|
|½ teaspoon||Cream of tarter|
|3 \N||Egg whites|
Preheat oven to 350 degrees. Generously butter a 13X9 in baking dish.
Prepare the cake: beat ¾ of the sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tarter after 20 seconds. Gradually add the remaining ¼ cup sugar and continue beating until the whites are glossy and firm but not dry. Gently fold the whites into the yolk mixture. Pour this mixture into the buttered baking dish. Bake the cake until the cake feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let the cake cool completely on a wire over with a fork.
Prepare the milk syrup: combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.
Prepare the meringue: Place ¾ cup plus 2 Tbls of the sugar in a heavy saucepan with ¼ cup of water. Cover and cook over high heat for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F on the candy thermometer, 6 - 8 minutes. Meanwhile, beat the egg whites to soft peaks with the cream of tarter. Add the remaining 2 Tbls sugar and continue beating to stiff peaks. Pour the boiling sugar syrup i a thin stream into the whites and continue beating until the mixture is cool to touch. The hot syrup "cooks" the whites. Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.