WBRZ - Baton Rouge

Ingredients:

Cake:
4 eggs
2 cups of sugar
4 cups of flour
Lemon peel shaves of one lemon
2 teaspoons of vanilla
4 teaspoons of baking soda

Milks:
1 can of condensed milk
1 can of evaporated milk
1 carton of whipping cream

Topping:
4 egg whites
¾ cup of corn syrup
Maraschino cherries

Preparation:

Milks:  Mix all the three milks in a jug and place in the refrigerator to cool. 
Cake:  Whip eggs to its highest point.  Add sugar and blend well.  Shift the flour and the baking soda.  Add in small amounts to the mixture.  Pour the vanilla extract.  Add lemon peel.  Pour mixture into a pre-greased and flour dusted pan.  Bake in the oven for about 45 minutes at 350°.  Let it cool.
Topping:  Whip egg whites to its highest point.  Add corn syrup.  Allow the mixture to rise and puff.
Arrangement:  Cut cake into strips 1 inch wide.  Place them in a pan.  Poke the cake with a fork to create a sponge like effect.  Pour milk over the cake.  Let the cake absorb it and pour to fill the top of the cake surface.  Place whipped topping on and decorate design with a fork.  Place cherries evenly on the top and enjoy.

Number of servings:  20 small sizes.