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Committees
-3/4 cup sugar
-9 eggs
-1 1/2 cup milk
-12 tablespoons butter, softened
-2 cups flour
-1 1/2 teaspoons baking powder
-1 cup milk
-1 teaspoon vanilla
-1 teaspoon cream of tartar
Three milks:
-2 cups heavy cream
-1 5 oz. can evaporated milk
-1 14 oz. can sweetened condensed milk
Cream icing ingredients:
-2 cups heavy cream
-1/3 cup sugar
For cake: Preheat oven to 350 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on medium-high speed. In separate bowl, combine flour and baking powder. In third bowl, mix milk and vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.
Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour and butter mixture. Grease bottom of 9x13 metal pan. Pour in batter and bake for about 25 minutes, until golden brown. Allow to cool. (May also bake in 11.5x17.5 sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.)
For milks: Stir milks together thoroughly; do not beat. Don't refrigerate canned milks before using.
For icing: Whip cream and sugar together until stiff. When cake is cool, slice or peel off the thin top crust. Ice sides first, creating a small lip on top to catch milk mixture. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with knife or toothpick to facilitate soaking; you will probably need only 3/4 of mixture). Finish icing top. Refrigerate (if using 11.5x 17.5 inch pan, cut cake in half to make 2 equal pieces). Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above. Serves 12.
