A mini cake with freshly whipped cream!

In a small bowl, sift together the 1/2 c. flour and 3/4 t. baking powder. Set aside.

In a bowl beat the egg white with a pinch of cream of tartar until soft peaks form. Once soft peaks form, slowly stream in 1/2 c. sugar while beating continuously. Next, beat in the egg yolk.

Turn beaters off & switch to a rubber spatula. Fold in 1/3 of the flour mixture, followed by 1/2 of the half & half. Repeat until finished. Scrape this mixture into the cake pan & level it with the spatula. 

In a measuring cup, stir together the 1/2 c. half-and-half & the 2/3 c. sweetened condensed milk. Using a fork, make holes all over the cake. Pour the condensed milk mixture on the cake slowly.

Cover and refrigerate at least 1 hour before serving.