Ingredients

• 6 eggs , separated
• 2 cups white sugar
• 2 cups all-purpose flour
• 6 tablespoons milk
• 0.25 cups butter , melted
• 5 teaspoons vanilla extract , divided
• 4 teaspoons baking powder
• 1 , 14 ounce
• 1 , 12 ounce
• 1 cup half-and-half
• 1 , 4 ounce
• 2 cups heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
4. 4 Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
5. 5 Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.

Nutrition per serving