Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well. Add shortening and milk, beat on low speed 2 minutes. Add egg whites, beat at medium speed 2 minutes. Pour batter into a prepared 9 inches x 13 inches x 2 inches pan. Bake 30 minutes, or until cake tests done. Remove from oven and cool 5 minutes.
In a medium heavy saucepan, combine condensed milk, evaporated milk and heavy cream. Bring to a boil over medium heat, stirring frequently. Remove from heat, stir in vanilla.
Pour evenly over hot cake. Let cool for 30 minutes. Divide cake between 12 parfait glasses.
In a medium heavy saucepan, combine 3/4 cup sugar with 1/2 cup water, Bring to a boil and cook to softball stage (239 degrees F. on a candy thermometer). In a mixing bowl, beat cream of tartar and egg whites until soft peaks form. Gradually add reserved 1/4 cup sugar and vanilla; continue beating until stiff peaks form. While continuing beating, pour the boiling syrup in a thin stream into the whites. Divide dollops of meringue over the parfaits. If desired, use a kitchen torch to lightly brown the tips of the meringue.
Refrigerate parfaits 2 hours or overnight. Garnish with fresh fruit before serving.
Preheat oven to 180 degrees C.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well. Add shortening and milk, beat on low speed 2 minutes. Add egg whites, beat at medium speed 2 minutes. Pour batter into a prepared 23 cm x 33 cm x 5 cm pan. Bake 30 minutes, or until cake tests done. Remove from oven and cool 5 minutes.
In a medium heavy saucepan, combine condensed milk, evaporated milk and heavy cream. Bring to a boil over medium heat, stirring frequently. Remove from heat, stir in vanilla.
Pour evenly over hot cake. Let cool for 30 minutes. Divide cake between 12 parfait glasses.
In a medium heavy saucepan, combine 150 g sugar with 120 ml water, Bring to a boil and cook to softball stage (115 degrees C. on a candy thermometer). In a mixing bowl, beat cream of tartar and egg whites until soft peaks form. Gradually add reserved 50 g sugar and vanilla; continue beating until stiff peaks form. While continuing beating, pour the boiling syrup in a thin stream into the whites. Divide dollops of meringue over the parfaits. If desired, use a kitchen torch to lightly brown the tips of the meringue.
Refrigerate parfaits 2 hours or overnight. Garnish with fresh fruit before serving.
Madagascar Bourbon Pure Vanilla Extract
