Ingredients
6 large eggs, room temperature1-1/2 cups sugar1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powderMILK MIXTURE:1 can (14 ounces) sweetened condensed milk1 can (12 ounces) evaporated milk1 cup 2% milk3 large egg yolks, beaten1/4 cup rum, optionalFROSTING:1 cup sugar3 egg whites1/4 cup water1/4 teaspoon cream of tartar Ground cinnamon, optional
Preparation
Preheat oven to 350°. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13x9-in. baking dish.
Bake until top is golden brown and toothpick inserted in center comes out with moist crumbs, 25-30 minutes. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart.
In a small saucepan, bring the three milks to a gentle boil over medium-low heat, stirring frequently. Remove from heat; gradually stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. If desired, stir in rum. Briefly cook over low heat until mixture reaches 160°, stirring constantly with wooden spoon or spatula. Do not over-cook or mixture will become too thick. Immediately pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Cover and refrigerate for 8 hours or overnight.
In a large heavy saucepan, combine frosting ingredients over medium-low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low speed over medium-low heat until frosting reaches 160°, about 4-6 minutes.
Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. If desired, sprinkle with ground cinnamon. Store in the refrigerator.
