Mama Maggie's Kitchen

0 Preheat oven to 175 degrees C (350 degrees F).
1 Butter and flour bottom of a 9-inch springform pan.
2 Beat the egg yolks with 3/4 cup sugar for 1 minute.
3 Stir in milk, 1 teaspoon vanilla, flour and baking powder.
4 In a small bowl, beat egg whites to soft peaks.
5 Slowly add 1/4 cup sugar.
6 Beat until firm.
7 Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
8 Fold in remaining egg whites.
9 Pour batter into the prepared pan.
10 Bake in preheated oven for 45 to 50 minutes, or until toothpick comes out clean.
11 Allow to cool 10-15 minutes.
12 Run a knife along the edge of cake before removing from pan.
13 Let the cake cool completely.
14 Place cooled cake on a deep serving plate.
15 Use a fork or toothpicks to pierce the cake in several places.
16 Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
17 Set aside 1 cup of the measured milk mixture and refrigerate for another use.
18 Pour remaining milk mixture over cake slowly until absorbed.
19 Whip the remaining whipping cream, 1 teaspoon vanilla, 2 tablespoons sugar until it thickens.
20 Frost cake with whipped cream and garnish.
21 Store cake in the refrigerator until ready to eat.