ALL-PURPOSE/PLAIN FLOUR 1 cup
BAKING POWDER 1 1/2 teaspoons • 156 kcal
SALT 1/4 teaspoon • 1 kcal
LARGE EGGS 5, separated
GRANULATED SUGAR 1 cup, divided
WHOLE MILK 1/3 cup
VANILLA EXTRACT 1 teaspoon
EVAPORATED MILK 12 ounce can
SWEETENED CONDENSED MILK 14 ounce can
WHOLE MILK 1/4 cup
HEAVY WHIPPING CREAM 1 pint
GRANULATED SUGAR OR POWDERED/ICING SUGAR 3 Tablespoons
VANILLA EXTRACT 1/2 teaspoon
- GROUND CINNAMON, FOR TOPPING
This dessert is an unusual one, but I’m sure you’ll agree it’s amazing! Tres leches (three milks) cake originates in Mexico, and involves cooking an egg-based sweet sponge, and then pouring a mixture of condensed milk, evaporated milk and cow’s milk all over it, then topping with whipped cream and cinnamon.
You may well think that soaking the cake in a milk mixture after cooking would ruin the texture, but all it does is make the sponge deliciously moist and sweet. Try this cake for a showstopping dessert – everyone will by dying to know the secret of how you made it so tasty!
Preheat oven to 350 degrees F. Lightly spray a 9×13 inch* rectangular pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks form.
Fold the egg whites into the batter gently, until combined. Again, don’t over mix the batter.
Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake is flat.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.* Leave the cake in the pan, as you will be putting the milk on it when cool.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around until every part of the cake is soaked.
Refrigerate the cake for at least 1 hour or overnight, to allow it to absorb the milk.
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks are formed. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries or other fruit if you like.
*Depending on your oven and the size of pan you use, this cake may cook faster! Check on it around 20-25 minutes.
*When your cake first comes out, it will have risen up wonderfully. Once it’s been out of the oven and started to cool, it will sink down and the top will start to wrinkle. Don’t panic – most egg-based sponges tend to do this, and the cake will still be thick enough to give a good slice when topped with cream