4 eggs - separated
2/3 cup sugar, divided
2/3 cup cake flour
3/4 cup heavy whipping cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
2 tsp vanilla extract
1/4 tsp rum extract
1 1/4 cups heavy whipping cream
3 TBSP sugar
let eggs stand at room temperature for 30 minutes.
line a 9 inch spring-for pan with wax paper; grease and flour the paper. Set aside
in a large bowl, beat the egg yolks for 2 minutes. Add 1/3 cup sugar; beat for 3 minutes or until mixture is thick and lemon colored. Fold in flour, a third at a time.
In another bowl, and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high and until stiff peaks form. Stir a third of the whites into the yholk mixture. Fold in remaining whites.
Spread the batter into prepared pan. Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pan to wire rack to cool completely.
In a small bowl, combine cream evaporated milk, condensed milk and extracts. Transfer cake to a serving plate. Poke holes in top of cake ith a skewer. Slowly spoon the milk mixture over top. Cover and refrigerate 2 hours.
For topping, in a small bowl, beat cream until it begins to thicken. Add sugar, beat until stiff peaks form. Spread over cake.