Tres Leches Cake

I am in a Mexican Cuisine mood this week. This is the best recipe I have found.

Cake:
5 large eggs, seperated 1 c. sugar
1/2 t. vanilla extract 1/3 c. milk (whole is best)
1 1/2 t. baking powder 1 c. all-purpose flour
1/2 t. cream of tartar

Milk Syrup:
1 can (12 oz.) evaporated milk 1 c. sweetened condensed milk
1 c. heavy cream 1 t. vanilla extract
1 T. rum (I use Grand Marnier for a nice orange finish)

Garnish:
small container of whipping cream; whipped with a 1 t. vanilla extract and 2 T. sugar
crushed pineapple
chopped maraschino cherries (optional)

1. Preheat oven to 350 degrees
2. Spray a 9 x 13" baking dish with cooking spray, set aside.
3. Beat 3/4 c. sugar with egg yolks until light in color and thick in consistency.
4. Beat egg whites until soft peaks form. Add cream of tartar and 1/4 c. sugar; beat until stiff peaks form with a glossy finish. Fold egg whites in to egg yolk batter.
6. Pour batter into pan and bake for 25 - 30 minutes.
7. Allow cake to cool inside pan and on cooling rack for about 1/2 an hour.
8. Combine all milk syrup ingredients together.
9.Pierce cake with a fork; pour syrup over cake. I usually pour a bit and wait for it to settle into the cake and then continue to pour until all milk is used up.
10. Place cake into refrigerator for about 1 hour before serving. Place a slice of cake onto the plate, garnish with whipped cream and a sprinkling of pineapple and cherries.

** Store leftover cake in the refrigerator **