Sponge cake drenched in sweet cream. Very rich. This is a dessert that has become popular in Puerto Rico since the 1980s. It is a very rich sponge cake drenched in cream, evaporated milk and condensed milk. Out of this world! eggs, separated sugar self-rising flour, sifted butter, melted and cooled evaporated milk vanilla extract Preheat oven to 350°. Beat egg whites until stiff peaks form. Gradually add sugar, beating well. Beat egg yolks until pale. Fold into egg whites. Fold cake flour into egg mixture. Mix evaporated milk, melted butter, and vanilla. Fold into batter. Pour into greased and floured 7x11- or 8x8-inch baking pan (preferably glass). Bake at 350° for 20 minutes. Remove from heat and let cool. When the cake has cooled, use a fork to prick holes all over top of cake. Pour milk mixture (below) over it. If you want it to look pretty, top with meringue and broil a minute or so, until browned. As of 4 August 2003, this is half the recipe it used to be. The full recipe makes way too much for me. If you're making this for a crowd (10-20 people), feel free to double the recipe. Replace the 7x11 pan with a 9.5x13.5-inch one, and you may have to cook a few minutes longer. condensed milk evaporated milk heavy cream In a large bowl, pour the condensed milk. Slowly add the evaporated milk, stirring well to combine. Add cream, stirring well. Pour over cooled cake. You may have to stop, wait a while for things to soak in, then continue pouring.