2 ¼ cups cake flour, sifted (288g)
1 ½ cups sugar (300g)
1 tbsp. baking powder (12g)
1 tsp. salt (4g)
½ cup vegetable oil
5 egg yolks
¾ cup water (180ml)
1 tbsp. grated lemon zest
8 egg whites
½ tsp. cream of tartar (2g)
2 egg whites
1 ½ cups granulated sugar (300g)
¼ tsp. cream of tartar (1g)
1/3 cup cold water (80ml)
1 tsp. vanilla (5ml)
14oz can condensed milk (414ml)
5oz can evaporated milk (150ml)
5oz heavy cream (150ml)
To make the cake: Heat oven to 350°F (176°C). Combine the cake flour, sugar, baking powder and salt in a large mixing bowl. Stir to combine and make a large well in the center of the mixture. Pour in the vegetable oil, egg yolks, water and lemon zest. Beat the mixture together using an electric hand mixer until the batter is very smooth, about 3 minutes.
In a separate bowl, combine the egg whites and cream of tartar. Using clean, dry mixer blades, beat the egg whites until stiff, about 4 minutes. Gently fold the egg whites into the cake flour batter. Pour the combined batters into an ungreased 10″ tube pan (25cm). Place the pan in the heated oven and bake for 1 hour. (I recommend making the cake one day in advance of serving)
To make the frosting: Fill the bottom pan of a double boiler with sufficient water for heating upper pan. Combine the egg whites, sugar, cream of tartar, and cold water in the top pan of the double boiler. Place the top pan over the bottom pan of the double boiler, making sure the water is boiling. Using an electric hand mixer, beat the mixture for seven minutes over high speed. The frosting should be fluffy and rich.
To make the milk: Combine the condensed milk with the evaporated milk and heavy cream. Beat lightly to combine well.
Assemble the cake by placing it on a cake plate that has depth to hold the soaking milk. Pour the milk over the cake. Spread the frosting on top, and garnish with berries. Serve immediately.