When we lived in the Dominican Republic we became very fond of this cake. Other countries have their own versions, but we found the extra-moist Dominican style is the best. This is perfect for birthdays or holidays. Frosting can be tinted if desired.
1Preheat oven to 350. Grease and flour 10x14 baking dish.
2Beat egg whites until stiff.
3Gradually add sugar, beating well.
4In separate small bowl, beat yolks until light and pale. Fold into whites.
5In another small bowl
mix flour, salt and baking powder together and then fold into egg mixture gently.
6Finally, mix 1/2 cup evap. milk, butter and vanilla and fold into batter. Pour into prepared dish and bake 30 minutes. Cool.
7Prick with thick fork (meat fork) or similar instrument every inch at least.
8Milk topping: mix together 2 cans sweetened condensed milk, 1 can evaporated milk (plus remaining can from cake), 2-3 cups heavy cream. Pour over the cooled cake. Chill for several hours or overnight until most of liquid is absorbed.
9Frost with Uncooked Boiled Icing:
1 1/2 cup sugar
1 tsp cream of tartar
2 egg whites
1/2 cup boiling water
2 tsp vanilla
Beat together until thick and fluffy. Frost top of cake. Store cake in the refrigerator.