INGREDIENTS

1 cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
5 whole eggs, yolk and white separated
1 cup sugar, divided
1 teaspoon vanilla
1-410 ml Angel Evaporada, divided
1-380 ml Angel Condensada
¼ cup Angel All Purpose Creamer
Whipped Topping:
1 cup Angel All Purpose Creamer, chilled
2 tbsp confectioner’s sugar, sifted

PROCEDURE

1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
2. Combine flour, baking powder, and salt in a large bowl.
3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
8. Spread over the cake. Decorate cake with fresh berries and serve.