- 6 eggs (separated)
- 1 c sugar
- 1 c flour (sifted)
- 1 can evaporated milk (12oz.)
- 1 oz Stonyfield Organic Whole Milk
- 2/3 c Stonyfield Organic French Vanilla Lowfat Yogurt
- 1/2 c Stonyfield Organic Heavy Whipping Cream
Heat oven to 325°. Coat 9 x 13-in baking dish with nonstick spray.
Beat yolks and sugar for 2 minutes.
In another bowl, beat whites to soft peaks.
Fold whites into yolk mixture until almost blended. Gently fold in flour.
Pour batter into prepared pan.
Bake for 25 minutes or until toothpick tests clean.
Scrape off top 'skin' of cake with a knife; cool 20 minutes.
Whisk together milks, yogurt and cream; pour over cake. Cover with waxed paper and chill at least 1 hour.