Ingredients:

• 5 eggs, room temperature
• 1 cup sugar
• 1/4 cup water
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch salt

Milk Mixture:

• 1 can condensed milk
• 1 can evaporated milk
• 1 1/2 cups heavy cream
• 1/2 cup peach nectar

Method:

• Preheat oven to 400°F.
• Mix eggs and sugar on high. Add water all at once, continuing to beat until mixture is fluffy and pale yellow.
• In separate bowl, sift flour, baking powder, and salt together and set aside.
• Pour all of flour mixture into egg mixture at once. Blend thoroughly and quickly or else the eggs will fall.
• Pour into a lightly greased 9- by 13-inch pan. Tap once or twice on counter to remove air bubbles. Immediately cook in preheated oven for 10 minutes, or until a toothpick comes out clean. Remove cake and cool.
• For the milk mixture: Blend condensed milk, evaporated milk, cream, and peach nectar with wire whip. Poke holes in cake with toothpick, and pour milk mixture on top.
• Refrigerate.
• Serve chilled.