Step 1

First, preheat your oven to 350°. Grease a 6” cake pan with butter.

Step 2

In a small bowl, sift together the flour and baking powder. Set aside.

Step 3

In a medium glass bowl with very clean beaters, beat the egg white with a pinch of cream of tartar until soft peaks form. Tilt the bowl to help get it going if necessary. Once soft peaks form, slowly stream in the sugar while beating continuously.

Step 4

Next, beat in the egg yolk.

Step 5

Now, turn off the beaters and switch to a rubber spatula. Fold in one-third of the flour mixture, followed by half of the half-and-half. Repeat, finishing with the flour mixture.

Step 6

Scrape this mixture into the cake pan and level it with the spatula. Bake for 22 minutes. The cake is done when it pulls away from the edges of the pan and has a golden brown crust. Cool the cake on a wire rack for at least 30 minutes.

Step 7

Next, invert the cake onto a serving plate that has a lip to catch the milk sauce. In a measuring cup, stir together the half-and-half and the sweetened condensed milk. Using a fork, make holes all over the cake. Pour the condensed milk mixture on the cake slowly.

Step 8

Cover and refrigerate at least 1 hour before serving. Serve with whipped cream and a dusting of cinnamon or Maraschino cherries, if desired.