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Preheat oven to 350F. Grease and flour a 13-by-9-by-2-inch
baking
pan. Sift flour with baking powder. In large bowl
with clean beaters,
beat egg whites until frothy. Add sugar gradually,
beating to form
stiff peaks. Add yolks, 1 at a time. Slowly add
flour and milk. Pour
batter into prepared pan and bake until edges are
golden brown, about
40 to 45 minutes. Remove from oven and let cool
on a rack. Prepare
Topping. Pour Topping over cake and let sit until
all the mixture is
absorbed, 20 to 30 minutes.
Prepare Meringue and refrigerate. Before serving,
cut cake into
squares and spread Meringue over each. Garnish
as desired with fresh
berries and mint leaves.
Topping:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed
milk
2 cups milk
1 (16-ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue:
1 cup sugar
1/2 cup water, heated
3 egg whites
Combine sugar and water in a saucepan. Let sit
until sugar is
dissolved. In clean electric mixer bowl with clean
beaters, beat egg
whites. Slowly pour sugar syrup over egg whites,
beating constantly
until meringue holds stiff peaks. Store in refrigerator.
This can be
served immediately but is best made 24 hours ahead
and chilled. The
meringue will keep, covered, 2 days in the refrigerator.
