Belizean Tres Leches Cake

Ingredients:

¾ cup Butter, Softened

1 ½ cups White Sugar

9 eggs Yolks

1 tbsp Vanilla Extract

2 cups All Purpose Flour

1 ½ tbsp Baking Powder

1 cup Pasteurized Milk

9 Eggs whites

1 tbsp Cream of Tartar

2 cups Heavy Whipping Cream

1 (5 ounce) can Grace Evaporated Milk

or Grace Evaporated Milk Lite

1 (14 ounce) can Sweetened Condensed Milk

Cooking Instructions:

Preheat oven to 350 degrees F. (175 degrees C). Grease and flour a 9 x 13 inch pan. In large bowl, cream together butter and sugar until light and fluffy. Add egg yolk one at a time, beating well with each addition, and then stir in vanilla. Sift flour and baking powder together. Add flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until stiff white peaks are formed. Gently fold egg whites into the cake batter using a rubber spatula, pour the mixture evenly into the prepared pan. Bake in preheated oven for 25 to 30 minutes. Allow to cool. In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour mixture over cake. You may have 1/3 to ¼ left over. Combine the whipped cream and sugar, spread over garnish, plates with soaked cake. Refrigerate before serving, leftover milk mixture and swirl in jam if desired.

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