6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all purpose flour
1 - 14oz can sweetened condensed milk
1 cup heavy whipping cream
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 cup heaving whipping cream
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
For the cake: preheat the oven to 375 degrees F. Grease and four a 9 inch springform pan. In a large bowl, beat the egg whites with 1/4 cup sugar until peaks form. In a small bowl, beat the egg yolks with the remaining sugar until you get a clear yellow color. Gently fold in the egg yolks and flour, alternating between the two until both have been added. Pour into the prepared baking pan.
Bake for about 20 to 25 minutes until golden brown and an inserted toothpick comes out clean. Remove from the oven and place on a cooling rack.
For the milk bath: mix together the sweetened condensed milk, the whipping cream, evaporated milk and vanilla. With a skewer, use the flat end and poke holes through out the entire cake. Pour about 2 cups of the milk bath over the cake. With a spoon, continuing covering the cake to aid in evenly distributing the milk throughout the cake. Add by spoonful until it is all gone, then go back and redistribute any milk that has not been completely absorbed on other areas of the cake.
Let sit for about 30 minutes before removing the outer ring.
For the whipped topping: In a small bowl, whip together the whipping cream, sugar and vanilla extract until peaks form. Cover the top (and sides, if you wish) with the whipped topping. Enjoy!