Tres Leches Cake

This exceptional dessert takes a little extra effort, but it's worth it :) The combination of textures---tender cake, fluffy frosting, and a pool of creamy sauce--will delight your family and friends. If you don't have a double boiler to make the frosting, place a metal bowl over a saucepan instead.

Cake Ingredients:
7 large eggs separated
1/2 cup butter, softened
2 1/2 cups all -purpose flour
1 tsp. baking powder
1/2 tsp salt
1 cup milk
1 tsp. vanilla extract
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
3/4 cup whipping cream

Fluffy Frosting ingredients:
6 egg whites
1 cup sugar
1 cut light corn syrup (Karo)
1 tablespoon fresh lemon juice (about 1/2 lemon)

Cake:
Beat egg yolks, butter, and sugar at medium speed with electric mixer 2 minutes or until mixture is creamy
Combine flour, baking powder, and salt. Add to egg yolk mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla
Beat egg whites until stiff; fold gently into batter.
Pour batter into a greased and floured 9 x 13 pan.
Bake at 350 for 25 min or until a wooden pick inserted in center comes out clean.
Let stand 10 minutes.

Pierce top of cake several times with the end of a wooden spoon.
Stir together condensed milk, evaporated milk, and cream;
Gradually pour and spread over warm cake. (Pour about 1/4 cup at a time, allowing mixture to soak into cake before pouring more)
Let stand 2 hours; cover and chill overnight, if desired.
Spread top of cake with Fluffy Frosting before serving.
Garnish with kiwi and strawberries or other fruit if desired.

To Make Fluffy Frosting:
Pour water to a depth of 1 1/2 inches into bottom of double boiler over medium high heat; bring to a boil.
Reduce heat to a gentle boil.
Place egg whites and sugar in top of double boiler.
Beat at high speed with an electric mixer 5 to 7 minutes or until stiff peaks form.
Gradually pour in corn syrup and lemon juice, beating 7 minutes or until spreading consistency.