The secret in this recipe is the sauce. The sauce gives flavor and add moisture to the cake.
The cake is served by slices wrapped in foil and should be eaten frozen, but just cold is as good as frozen. —Fabiola
about 30 slices
For the sauce
Can Condensed Milk
Can Whole Milk (use the same can from condensed milk)
For the Sponge Cake
Small Package of Coconut Flakes for coating
In This Recipe
To make the sauce, stir all ingredients in a bowl and reserve.
To make the cake. Preheat the oven at 350 F.
Prepare a 9? x 13? rectangular cake pan.
Beat the egg whites until foamy.
Mix in the egg yolks and sugar.
Continuing beating, add the milk.
For last, mix in the flour and baking powder.
Bake for 50 min.
When is baked, take the cake from the oven and right away, (while still hot, still in the pan) cover the cake with the sauce.
Very slowly, letting the cake absorb all the liquid.
Place in the freezer overnight, still in the baking pan.
Next day take the cake out of the freezer, slice into squares or the size desired.
Coat the slices with coconut flakes
Wrap in foil.
Leave in the freezer or refrigerator until is time to serve.