Beat egg whites until they peak. Add yellows one by one. Add sugar slowly. Lower speed of mixer to minimum speed and add flour and baking powder spoonful by spoonful. Finally add the ice water in the same way. Pour into greased and floured pan 9 x 13 inches. Bake at 350 for 25 minutes until almost golden. Test with toothpick. Mix the 2 milks and cream and pour carefully over the top of the cake while it is still warm. It make look like there's a lot of milk. It's okay for some milk to sit on the top of the cake (the cake will absorb it), but be sure that the cake isn't swimming in milk! Store in refrigerator. Add whipped cream and fruit before serving. You can also slice the cake and add the whipped cream & fruit right before serving. I prefer to use the canned whipped cream.
You can also use smaller cans of evaporated and condensed milks. I don't know how many ounces the smaller cans come in.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36.4mg||11 %|
|Sodium 1166.1mg||40 %|
|Potassium 400mg||11 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 71g|
|Protein 9.8g||14 %|
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Calories per serving: 404
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