Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Fine Grain Salt
  • 6 Large Eggs, separated, room temperature
  • ½ cup (100g) Granulated Sugar (for yolks)
  • ½ cup (100g) Granulated Sugar (for whites)
  • 1 teaspoon Vanilla Extract (for cake)
  • ¼ cup (60ml) Whole Milk, room temperature
  • 1 (12-oz) can Evaporated Milk
  • 1 (14-oz) can Sweetened Condensed Milk
  • ½ cup (120ml) Heavy Cream (or Whole Milk)
  • 2 tablespoons Dark Rum (Optional)
  • 4 Large Egg Whites (for topping)
  • ½ cup (100g) Granulated Sugar (for topping)
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Vanilla Extract (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch pan, then line the bottom with parchment paper.
  2. Whisk together sifted flour, baking powder, and salt in a medium bowl. Set aside.
  3. Beat egg yolks and the first portion of sugar (½ cup) until pale yellow and thick (ribbon stage). Beat in vanilla and whole milk.
  4. In a separate, clean bowl, beat the egg whites until foamy. Gradually add the second portion of sugar (½ cup) and cream of tartar, beating until stiff, glossy peaks form.
  5. Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the air.
  6. Carefully fold the dry ingredients into the batter in two batches until just combined. Do not overmix. Pour batter into the prepared pan.
  7. Bake for 30–35 minutes, or until a skewer comes out clean. Cool cake in the pan on a wire rack for 15 minutes.
  8. While the cake cools slightly, whisk together evaporated milk, condensed milk, heavy cream, and rum (if using) in a large bowl.
  9. Using a skewer, poke holes all over the top and sides of the warm cake, spacing holes about ½ inch apart, ensuring you poke deeply.
  10. Slowly and evenly pour the milk mixture over the entire surface of the cake, allowing it to absorb completely. Repeat until all the milk is absorbed.
  11. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, for proper soaking.
  12. To make the topping, whip the 4 egg whites with cream of tartar until soft peaks form. Gradually beat in the ½ cup of sugar until stiff, glossy peaks form. Beat in vanilla.
  13. Spread the meringue evenly over the chilled, soaked cake. Lightly toast the meringue using a culinary torch, or place under a preheated broiler for 1–2 minutes, watching very closely until lightly browned.
  14. Slice and serve immediately, garnished with fresh berries.