Description
This authentic tres leches cake is rich, moist, and melt-in-your-mouth good. It’s made with a light and fluffy sponge cake soaked in a sweet milk mixture and topped with a billowy cloud of whipped cream.
Ingredients
Cake
- 5 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
Milk mixture
- 1 can (12oz) evaporated milk
- 1 can (14oz) sweetened condensed milk
- 1/4 cup whipping cream (from the pint below)
Whipped cream
- 1 pint (16oz) whipping cream, divided (1/4 cup for milk mixture)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- ground cinnamon for sprinkling
Instructions
- Preheat oven to 350F and grease a 9×13″ baking pan with non-stick cooking spray.
- Using an electric mixer, beat the egg whites until foamy. Slowly add 1/4 cup of the sugar and continue beating until stiff peaks form. Set aside.
- Using the same mixer, beat the egg yolks and sugar until pale yellow. Mix in the milk and vanilla.
- Sift in the flour, baking powder, and salt. Stir until just combined.
- Gently fold in the beaten egg whites, 1/3 third at a time, until combined. Pour the cake batter into the prepared pan.
- Bake for 30 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Let cool completely and poke holes all over the cake with a wooden skewer or fork.
- Mix together the milk mixture and pour over the top of the cake. Cover the cake with and let it soak for a minimum of 4 hours or preferably overnight in the fridge.
- When ready to serve, beat the remaining whipping cream, powdered sugar, and vanilla until stiff peaks. Spread all over the cake and dust with a bit of cinnamon.Â
Notes
Leftovers can be covered and stored in the fridge for up to 3 days.