1 Hour 40 Minutes
cups all-purpose flour
teaspoon baking powder
teaspoon coarse salt
large eggs or 10.25 cup egg substitute
cup sugar, divided
teaspoon pure vanilla extract
cup butter, melted and cooled
(14-ounce) can sweetened condensed milk
(12-ounce) can evaporated milk
cup whole milk
cups heavy cream
cups fresh fruit such as strawberries, raspberries or other assorted berries, if desired
Heat oven to 350°F.
Lightly butter 9 x 13-inch baking dish.
In medium bowl, whisk together flour, baking powder and salt.
In large bowl, using an electric mixer, beat eggs and ¾ cup sugar on high 4 minutes or until thick.
Add vanilla and beat to combine. With mixer on low, gradually add flour mixture. Fold in melted butter until incorporated.
Transfer batter to dish and bake 30 to 35 minutes or until golden brown.
In medium bowl, whisk together sweetened condensed, evaporated and whole milks.
Poke warm cake all over top with a wooden skewer.
Pour milk mixture over top and let cool to room temperature 1 hour.
Whip cream and ¼ cup sugar to medium peaks. Spread whipped cream evenly over cooled cake.
Top with fruit, if desired. Store cake in the refrigerator.