6 eggs, separated
1 cup of refined sugar
1 cup of wheat flour
1 tablespoon of baking powder
1/2 cup of milk
2 teaspoons vanilla extract
1 cup of whipping cream
1 can (397 grams) condensed milk
1 can (378 grams) evaporated milk To decorate:
1 cup whipping cream (optional)
1 cup sliced fresh strawberries (optional)
Preheat the oven to 180 °C (350 °F). Grease a medium baking pan. Beat egg whites on high speed until stiff peaks form.
Without stopping beating, add the sugar little by little and continue beating until they shine. Add the yolks one at a time, beating well after each addition.
Reduce the mixer speed to medium and add the flour, 1 tablespoon at a time, beating very well before adding the next.
Continue beating and add the baking powder, milk and vanilla extract.
Pour the batter into the greased pan and bake in the preheated oven for about 25 minutes, until it passes the toothpick test and has taken on a light brown hue. Let cool for 15 minutes.
Blend 1 cup of whipping cream with condensed milk and evaporated milk.
Pour over cake. Cover cake with plastic wrap and refrigerate for at least 1 hour to chill while it absorbs liquid.
Cut the cake into squares and serve each square with a dollop of whipped cream and a few slices of strawberry. If there is leftover cake, keep refrigerated.