Three Milk Cake

Ease of preparation rating: Medium.

Yield:  4-6 servings.

Ingredients:

For the cake:

1 cup (240 ml) evaporated milk

1 cup (240 ml) sweetened condensed milk

1 1/4 cups (300 ml) whole milk, divided

3 large eggs, separated

1 cup (240 ml) sugar

1 teaspoon (5 ml) vanilla extract

1 cup (240 ml) all-purpose flour

2 teaspoons (10 ml) baking powder

For the meringue:

3 eggs, whites only

4 tablespoons (60 ml) light corn syrup

Method:

For the cake:

Preheat oven to 350 F (180 C).

In a mixing bowl, whisk together evaporated milk, condensed milk, and 1 cup (240 ml) of the whole milk.

Reserve and refrigerate milk mixture until needed.

In a separate bowl, beat three egg whites into soft peaks, then whisk in sugar until incorporated.

Add vanilla, flour, baking powder, remaining milk, and egg yolks, and beat well until incorporated.

Pour batter into greased and floured baking pan.

Place pan in the oven and bake for thirty to forty-five minutes, until cake is lightly browned on top.

Remove cake from pan and place in a larger deep dish.

Cover with the reserved milk mixture and refrigerate until cooled.

For the meringue:

Beat three egg whites in a stand mixer until they form stiff peaks.

Add corn syrup and continue beating for one minute.

To serve:

Transfer cake to a serving dish, cover with meringue, slice and serve.