Recipe Details
Ingredients
-
cooking spray with flour
-
1cupwhite sugar, divided
-
5largeeggs, separated, divided
-
1cupall-purpose flour
-
⅓cupmilk
-
1 ½teaspoonsbaking powder
-
1teaspoonvanilla extract
-
1(14 ounce) cansweetened condensed milk
-
1(12 fluid ounce) canevaporated milk
-
1pintheavy whipping cream, divided
-
10maraschino cherries
Cooking Directions
-
Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
-
Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
-
Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
-
Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
-
Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
-
Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
-
Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
-
If not serving immediately, refrigerate until ready to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories642 | |
% Daily Value * | |
Total Fat 33g |
42% |
Saturated Fat 20g |
99% |
Cholesterol 241mg |
80% |
Sodium 271mg |
12% |
Total Carbohydrate 75g |
27% |
Dietary Fiber 0g |
1% |
Total Sugars 61g |
|
Protein 14g |
28% |
Vitamin C 3mg |
3% |
Calcium 381mg |
29% |
Iron 1mg |
7% |
Potassium 448mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved