chikaka dish

Ingredients

• 6 eggs, separated
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup milk
• 2 teaspoons vanilla extract

• 1 cup heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup whipped cream (optional)
• 1 cup sliced fresh strawberries (optional)
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Directions

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• Prep
  25 m
• Cook
  25 m
• Ready In
  1 h 50 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 10x15-inch baking dish.
3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.