8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk
In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.
In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.
In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.
Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.
Bake in a preheated, 375°F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.
While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.
Submitted by: Dan L. Mishkin
