Ingredients - makes 10-16 portions (depending on, err, how fast you eat them)
All purpose flour: 1 Cup
Baking powder: 1-1/2 Tsp
Salt: 1/4 Tsp
Eggs: 5 (Divided into yolks and whites)
Sugar: 1 Cup (Divided into 3/4 and 1/4 Cup)
Milk: 1/2 Cup
Vanilla: 1 Tsp
The 3 Milks
Evaporated Milk: 1 Can
Condensed Milk: 1 Can
Milk: 1/4 Cup
(I never end up using the entire mixture, by the way so feel free to make 3/4 of the above quantity)
A 9x13 inch baking pan
Mixing bowls, spatula
Part I - The Batter
Combine the dry ingredients: flour, baking powder and salt. I gather you are supposed to sift the flour but I am lazy and I couldn't be bothered. Don't be like me.
Whisk the egg yolks and 3/4 cup sugar together till fluffy and pale yellow. Don't cheat, make sure it is pale yellow. Now, add the milk and vanilla, whisk on low till just combined.
Now, pour the egg yolk mixture into the dry ingredients and mix gently
Beat the egg whites on on high till soft peaks are formed, and then add the remaining 1/4 cup sugar and continue to beat till stiff peaks. At this point, the egg whites look nice and white and creamy, and the mixer leaves plenty of ridges in the whites.
Pour the final cake batter onto the well sprayed pan, and bake for 35-45 minutes at 350 degrees. I check every few minutes after 30 minutes and wait for the toothpick to come out clean.
Place on a wire rack until completely cooled.
Combine the condensed milk, evaporated milk and whole milk. Mix well and pour over the cake till the liquid pools around the edges. Leave this alone for about half an hour for all the milk to get absorbed into the cake.