You will need:
For the Cake:
6 large eggs, separated
1 1/2 cups Sugar
2 cups All purpose flour (Maida)
2 tsp Baking powder
1/2 cup whole milk
1 tsp vanilla extract
Cream topping:
1 (14 oz) can evaporated milk
1 (14-oz) can sweetened condensed milk
1 cup Whole Milk
Topping:
1 (12oz) tub Cool Whip or 1 cup Whipping cream
Fresh fruit – mangoes/pineapple/strawberries
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and till stiff peaks are formed. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and milk, blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To assemble: Remove the cake from the refrigerator and spread the cool whip evenly across the top. Arrange the cut fresh fruit (whatever you are using) and serve. If you are using whipping cream, beat the cream till it forms peaks and then spread it over the cake. Refrigerate for an hour or two so that the topping can set and then serve.
