1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
baking pan. Sift flour with baking powder. In large bowl with clean
beaters, beat egg whites until frothy. Add sugar gradually, beating
to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk.
Pour batter into prepared pan and bake until edges are golden
brown, about 40 to 45 minutes, Remove from oven and let cool on a
rack. Prepare Topping. Pour Topping over cake and let sit until all
the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and
refrigerate. Before serving, cut cake into squares and spread Meringue
over each. Garnish as desired with fresh berries and mint leaves.
Topping:
1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
2 cups milk
1(16-ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue:
1cup sugar
1/2 cup water, heated
3egg whites
Combine sugar and water in a saucepan. Let sit until sugar is
dissolved. In clean electric mixer bowl with clean beaters, beat egg
whites. Slowly pour sugar syrup over egg whites, beating constantly
until meringue holds stiff peaks. Store in refrigerator. This can be
served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.
