Ingredients
4 large eggs, separated, room temperature2/3 cup sugar, divided2/3 cup cake flourDash salt3/4 cup heavy whipping cream3/4 cup evaporated milk3/4 cup sweetened condensed milk2 teaspoons vanilla extract1/4 teaspoon rum extractTOPPING:1-1/4 cups heavy whipping cream3 tablespoons sugarOptional: Dulce de leche or sliced fresh strawberries
Preparation
Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper.
Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush or pour slowly over cake. Refrigerate, covered, 2 hours.
For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.
