Ingredients

* 6 eggs
* 1 1/2 cups sugar
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups milk
* 1 teaspoon almond extract

Topping
* 1 (14 ounce) can sweetened condensed milk
* 1 (5 ounce) can evaporated milk
* 1/2 cup light corn syrup
* 1 pint heavy whipping cream
* 3/4 cup rum
* 2 teaspoons vanilla extract

Directions

For Cake:
1. Preheat oven to 350 degrees F.

2. In a large bowl, beat the egg whites until foamy.  Gradually beat in the sugar.  Combine the yolks and beat well until combined.

3. In another bowl, combine the flour, the baking powder, the baking soda and the salt.

4. Add the egg mixture to the flour mixture, mixing well.  Combine the milk and the almond extract, mixing well.

5. Pour into a greased 13×9 inch baking pan.  Bake at 350 degrees F for about 35 to 45 minutes, or until an inserted toothpick comes out clean.

6. Cool on wire rack.

7. Poke some holes all over the cake with a fork.

For Topping:
1. In a large saucepan, combine the condensed milk, the whipping cream, the corn syrup, the evaporated milk, and the rum.  Carefully bring to a boil, stirring constantly, for about 2 minutes.  Remove from the heat and stir in the vanilla extract.

2. Slowly pour over the cake, letting the liquid absorb.  Cover and refrigerate.

3. Serve cold with whipped cream and berries if desired.