Ingredients
4 large eggs, separated1 cup sugar1/2 cup tequila1/2 cup butter, melted6 tablespoons Key lime juice, divided1 teaspoon vanilla extract1-3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup confectioners’ sugar1 teaspoon cream of tartar1 can (14 ounces) sweetened condensed milk1 cup 2% milk1/2 cup evaporated milk1/2 cup heavy whipping creamOptional: Whipped cream, and lime slices and zest
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside. Preheat oven to 375°.
Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
Add confectioners’ sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
Cut cake into squares. If desired, garnish with whipped cream, and lime slices and zest.
