5 eggs, separated into yolks and whites

1 cup white sugar, separated

1/3 cup 2 percent milk

1 tsp. vanilla extract (or 1/2 tsp. vanilla extract and 1/2 tsp. almond extract)

1 cup all-purpose flour

1 1/2 tsp. baking powder

1 can (14 oz.) fat-free sweetened condensed milk

1 can (12 oz.) fat-free evaporated milk

1/4 cup skim milk  

1. Preheat oven to 350°F.

2. Grease 9-inch springform pan with additional butter and flour. Beat egg yolks with 3/4 cup sugar until light in color and double in volume.

3. Stir in 2 percent milk, vanilla extract, flour and baking powder. In another bowl, beat egg whites to soft peaks.

4. Gradually add remaining 1/4 cup sugar and beat until firm but not dry. Fold egg whites into flour mixture; pour into prepared pan.

5. Place in oven and bake 45 minutes until golden and center is springy. Cool 10 minutes. Loosen cake edges, cool and prick cake as in traditional recipe.

6. For milk syrup, combine sweetened condensed, evaporated and skim milks. Slowly pour syrup over cake until absorbed. Serve with light, nondairy whipped topping.

Recipe and photo courtesy of Latina Magazine

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