Ingredients

Cake:
6 eggs
2 C. sugar
2 C. sifted flour
3 tsp. baking powder
½ C. of milk
Vanilla to taste (I use approx. 2 tsp.)

Las leches:
1 1/2 cans of condensed milk
1 1/2 cans evaporated milk (2 1/4 C.)
1 1/2 C. of heavy cream
3 egg yolks

Directions

Preheat oven to 350. Separate egg whites from yolks and beat the egg whites until they begin to form firm peaks. Gradually add the sugar, by tablespoonfuls, adding the next when the previous has been mixed in. After the sugar, add the yolks one at a time, beating after each one is added. Add the sifted flour with the baking powder, alternating with dashes of milk. Add vanilla to taste. Pour into a high cake mold, greased and place it in the middle rack of the oven. I usually use a deep 9 x 13 inch pyrex or castaway aluminum foil pan. Bake for 45 minutes without opening the oven. (if you have a powerful oven, this may be reduced to 40 minutes) When finished, remove from oven and poke extensively with a fork so that the milk mixture can penetrate. Mix all of leches ingredients well and pour gradually and evenly over the cake, allowing the milk to filter into the interior of the cake.