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Ingredients
- 5 large eggs
- 1 c. self-rising flour
- 1 tbsp vanilla extract
- 1 c. sugar
- 1 tsp vanilla extract
- 3 egg whites
- 1 c. sugar
- 1 tsp vanilla extract
- 1 (12 ounce) can of evaporated lowfat milk
- 1 can sweetened condensed lowfat milk
- 1 c. lowfat milk
Directions
- Preheat oven to 350°F.Grease and flour a 8x12 pan. Separate the large eggs. Place the yolks in a small bowl. Beat the egg whites in a separate clean bowl, slowly adding in while beating.
- Add in the yolks in one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract. Sift flour and stir into the beaten egg mix. Once the flour is added, don't overbeat to prevent a tough texture in the cake.
- Pour Batter into prepared pan, level with the back of a wet spoon or possibly spatula and bake for 20 min or possibly till cake tests done (insert a wooden toothpick in center and it will come out nearly clean).
- Allow the cake to cool.
- Stir the 3 milks together (sweetened condensed lowfat milk, evaporated lowfat milk, and regular lowfat milk) with the tbsp of vanilla extract.
- Using an electric mixer, beat 3 egg whites till soft peaks form, slowly stirring in 1 cup of sugar and 1 tsp of vanilla extract. Continue beating till stiff peaks form. Use meringue mix to frost the cooled cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 78 | 19% |
| Total Fat 8.82g | 11% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 263mg | 11% |
| Potassium 345mg | 10% |
| Total Carbs 71.52g | 19% |
| Dietary Fiber 0.3g | 1% |
| Sugars 63.83g | 43% |
| Protein 10.17g | 16% |
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