Makes 1- 8 x 12 baking dish
4 Egg yoks
2/3 cup Sugar
3/4 cup Cake Flour
4 Egg whites
1/4 cup Powdered sugar
1 Tablespoon Rum Extract
Pinch of Salt
1- 14 oz can sweetened condensed milk
1- 12 oz can evaporated milk
4 oz whole milk
1- 16 oz tub cool whip
1 container fresh strawberries sliced in half
1 tub strawberry glaze
Method of Prep:
Line a half sheet tray or cookie sheet with parchment paper. Lightly butter and flour the paper. Whip egg whites with powdered sugar to medium soft peaks. If using a stand mixer, remove egg foam from mixing bowl and set aside in a clean bowl. If using a hand mixer, set bowl aside. Next, whip eggs, egg yolks, sugar and rum extract on medium high until thick ribbons are formed. You can tell when ribbons are formed when you remove the beater from the egg foam and the foam drips back into the bowl leaving a trail.
Next, use a rubber spatula to pour egg foam into a large mixing bowl. Fold flour into yellow egg mixture. Next, fold egg white foam into batter. Spread cake batter in an even coating onto baking sheet. Bake at 425 degrees for about 7-10 minutes. The center of the sponge cake should spring back when you touch it gently. Allow to cool for about 10 minutes.
In a mixing bowl, mix together the 3 milks thoroughly.
Using a knife, cut the sponge cake to the size of the baking dish. Transfer cake to the bottom of the dish. Some baking dishes are deep, you can add as many layers of the cake as you want. Leave about 1 inch of room from the rim of the baking dish to allow space for the whipped topping.
Poke holes several holed in the cake using a skewer. Pour milk mixture over the cake and chill in the fridge for 1 hour. Top with whipped topping. Dip strawberries in the glaze and garnish the cake. Chill 2 hours to overnight before serving.