1 cup sugar
5 eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
Butter for greasing baking dish
1 3/4 cups (12-ounce can) evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum
1 cup sugar
1/2 teaspoon cream of tartar
3 egg whites
Beat 3/4 cup sugar and the egg yolks until light and fluffy. Stir
in the milk, vanilla extract, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after
20 seconds. Gradually add the remaining 1/4 cup sugar and continue
beating until the whites are glossy and firm. Gently fold the whites
into the yolk mixture. Spoon this batter into a 9-by-13-inch
greased baking dish.
Bake the cake for 40 to 50 minutes at 350 degrees or until it feels
firm and an inserted toothpick comes out clean. Let the cake cool
completely and unmold onto a large, deep platter. Let cool for 2
hours. Pierce the cake all over with a fork.
Combine the evaporated milk, sweetened condensed milk, cream and
flavorings and whisk until mixed. Pour the syrup over the cake,
spooning the overflow back on top until all is absorbed.
Place all but 2 tablespoons sugar in a heavy saucepan with 1/4
teaspoon cream of tartar and 1/2 cup water. Cook over high heat,
covered, for 2 minutes. Uncover the pan and cook the sugar to the
soft ball stage, 239 degrees on a candy thermometer.
Meanwhile, beat the egg whites to soft peaks with the remaining
1/4 teaspoon cream of tartar. Add the remaining 2 tablespoons sugar
and continue beating to stiff peaks. Pour the boiling sugar syrup
in a thin stream into the whites and continue beating until the
mixture is cool.
Thickly spread the top and sides of the cake with meringue, using
a wet spatula. Refrigerate the cake for at least 2 hours before