Cake:
• 500 ml (2 cups) cake flour
• 15 ml (1 tablespoon) baking powder
• Pinch of salt
• 6 large eggs, separated
• 250 ml (1 cup) sugar
• 160 ml (⅔ cup) Nestlé Ideal Low Fat Evaporated Milk
• 5 ml (1 teaspoon) vanilla essence
Syrup:
• 250 ml (1 cup) Nestlé Ideal Low Fat Evaporated Milk
• 80 ml (⅓ cup) Nestlé Sweetened Condensed Milk
• 100 ml water
• 25 ml (5 teaspoons) rum or brandy (optional)
• 125 ml (½ cup) fresh cream, stiffly whipped
• Ground cinnamon
Method:
- Preheat the oven to 180°C. Grease a rectangular ovenproof dish.
Cake:
- Sift together the flour, baking powder and salt. Whisk together the egg yolks and half the sugar until thick and pale yellow.
- Add the evaporated milk and vanilla essence. Whisk together the egg whites and remaining sugar until stiff.
- Fold the dry ingredients into the egg-yolk mixture. Fold the egg-white mixture into the batter and turn it into the prepared dish.
- Bake for 30 minutes or until done (a skewer inserted in the middle should come out clean).
Syrup:
- Bring all the ingredients except the cream and cinnamon to the boil.
- Prick holes in the cake as soon as it comes out of the oven and pour the syrup over the cake while hot.
- Spread the stiffly whipped cream over the cake and dust with cinnamon.