the eggs while they are still cold, placing the yolks in one bowl and the whites in another
bowl. Cover the two bowls with plastic wrap and bring to room temperature (about 30
to 60 minutes).
When the eggs are
at room temperature, preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick cooking spray,
a 9 x 13 inch (23 x 33 cm) baking pan.
Then sift or whisk
the flour with the baking powder and salt.
Place the egg
yolks and 3/4 cup (150 grams) of the sugar into the bowl of
your electric stand mixer, fitted with the paddle attachment (or use a hand mixer). Beat
on high speed until the mixture is thick, fluffy, and light
colored (when you slowly raise the beater, the batter will fall back into the
bowl in a slow ribbon). (This will take about 3 to 5 minutes.) Then beat in the vanilla extract
and milk (or water). Set aside while you beat the egg whites.
In a clean bowl of
your electric stand mixer, fitted with the whisk attachment (or use a hand
mixer), whip the egg whites and cream of tartar, on medium low speed, until
soft peaks form. Gradually add the remaining 1/4 cup (50
grams) of sugar and continue beating, on medium high speed, until the egg whites are shiny
and form stiff peaks.
Next, sift the flour
mixture over the beaten egg yolks (about one third of the flour mixture at a
time) and gently but quickly fold (with a wire whisk or rubber spatula) the
flour into the egg yolk batter. Then
gently fold a little of the beaten egg whites into the batter to lighten it, and
then add the rest of the whites, folding just until incorporated.
Pour the batter into the pan, smoothing the top with the back of a spoon or
Bake in preheated
oven for 20 to 25 minutes
or until the cake is golden brown and is starting to pull away from the sides of
the pan (a toothpick inserted into the center of the cake comes out clean). Remove
from oven and place on a wire rack to cool (the cake will deflate a little
during cooling). Then, using the tines of a
fork or a wooden skewer, pierce the top of the cake all over (you want lots of
holes), making sure to pierce almost to the bottom of the cake.
In a large measuring cup or container, mix all the ingredients together. Then
slowly and gradually pour the milk sauce over the cake, letting it absorb into
the cake. Cover and refrigerate the cake for at least 4 hours.
the bowl of your electric stand mixer, fitted with the whisk attachment (or with
a hand mixer), place the heavy cream, sugar, and vanilla extract. Beat until stiff peaks form. Evenly
spread the whipped cream over the top of the cake. Garnish with maraschino
cherries or fresh fruit.
Serves about 18 -
View comments on this recipe on YouTube