1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/3 cup milk
1 tsp vanilla extract (I used a vanilla bean)
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup cream
2 T rum
for whipped cream frosting:
1 pint heavy cream
3 T sugar
1/4 tsp cinnamon
Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Separate the eggs into two bowls. I've found the easiest way to do this is standing over the sink, cracking an egg and letting the whites slip through my fingers into one bowl then placing the leftover yolk in the other bowl. Kinda messy, but efficient.
Once your eggs are separated, beat the yolks with 3/4 cup sugar on high speed until very pale, thick and ribbony (about 5-8 minutes). Add the milk and vanilla and gently mix until combined. Fold in the dry ingredients carefully (be careful not to over-mix). Set aside.
Wash your bowl and then beat the egg whites on high until frothy. Slowly add the remaining 1/4 cup sugar and continue to beat on high until stiff peaks appear. Fold this mixture into the other with a rubber spatula, mixing only until just combined.
Scoop batter into greased pan and smooth top as best
you can. Bake for 35-40 minutes until golden brown and edges start to
pull away from the sides. Turn cake over onto serving platter and let
cool while you make the syrup.
For the syrup, mix together the condensed milk, evaporated milk, rum and cream. Prick cake all over with a fork and then slowly drizzle syrup all over cake. The cake will absorb it all just like a sponge! Place in the fridge for 30 minutes (I chilled for an hour) and then make the frosting.
Beat the cream, sugar and cinnamon until thick. Spread over cake and serve plain, cut into squares, or decorate with fruit such as canned peaches, maraschino cherries (gag) or thin mango slices.