6 eggs (separated)
2 c. sugar
2 c. flour
1/2 c. milk
3 tsp. baking powder
1 tsp. vanilla extract

Beat whites until they resemble snow and a soft peak forms when you raise the beater. Beat on high, adding the sugar a little at a time. Then add the yolks, one at a time, add the milk and vanilla and just blend. By hand, fold in the flour and baking powder and incorporate well. Pour into a 9 x 12 x 1 1/2 inch baking pan that has been greased with butter. Bake at 350 degrees, 15 to 25 minutes, or until it tests done.

CREAM:

1 (14 oz.) can condensed milk
1 sm. can evaporated milk
1 1/2 c. heavy cream
3 egg yolks

Put all in a blender and blend. With a knife, pierce the cake all over and pour the cream so it penetrates in all the holes and all over. It should be evenly soaked.

MERINGUE:

3 egg whites
1 c. light Karo syrup
1 c. sugar
1/2 c. water

Put Karo syrup, sugar and water in a pot to boil until it reaches caramelized stage. Meanwhile beat whites until it resembles snow and in a very slow stream, pour in the caramelized syrup as you keep beating. It will become very thick, almost like a marshmallow. Frost the cake with it.