Instructions: Strawberries and mint leaves for garnish (optional)

Sift the flour with the baking powder. In large bowl beat the egg whites until frothy. Add the sugar gradually, beating to form stiff peaks. Add the yolks one at a time. Slowly add the flour and milk.

Pour the batter into a grease and floured 13x9x2-inch (33x23x5-cm)

baking pan and bake in a preheated 350F (180C) oven until edges are golden brown, about 40 to 45 minutes. Remove from the oven and let cool on a wire rack.

For the topping, combine the milks and sour cream, stirring until smooth. Pour the topping over the cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Combine the sugar, water, and vanilla in a small bowl, stirring to dissolve the sugar. Beat the egg whites until frothy. Slowly pour the sugar syrup over the egg whites, beating constantly, until the meringue forms stiff peaks. The meringue can be served immediately but is best made 24 hours ahead and chilled. To serve, cut cake into squares and spread meringue over each. Garnish with strawberries and mint leaves if desired.

Serves 8
to 12.

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