by Genesee Majors
Ingredients
Cake
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
1 cup sugar, divided
⅓ cup milk
1 teaspoon vanilla extract
Milk Mixture
12 oz can evaporated milk
14 oz can sweetened condensed milk
¼ cup whole milk
Whipped Topping
1 pint heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Cinnamon or strawberries for topping
Equipment
9×13 baking dish
Hand mixer
Instructions
1. To start, preheat the oven to 350 degrees.
2. In a bowl, mix together the flour, baking powder, and salt. Then separate egg yolks into separate mixing bowls.
3. Add ¾ cup sugar to the egg yolks and mix on high until they are a pale yellow color. Then add ⅓ cup of milk and the vanilla and stir gently. Pro tip- don’t over mix! We want it to be spongy!
4. Beat the egg whites on high. When they form stiff peaks, slowly mix in the remaining sugar.
5. Fold the egg whites into the batter, gently scraping the bowl until combined. Try your best to keep the batter airy and sponge-like. This is the key to making tres leches!
6. Pour the batter into an ungreased pan and smooth it out. Bake for 25-35 minutes, until a toothpick inserted in the center comes out of the cake clean. Remove and allow the cake to cool completely.
7. Next, combine the milks into a bowl and use a fork to poke holes all over the cake. Make sure to get the edges too!
8. Once your holes are poked, slowly pour the milk mixture all over the cake. Leave the cake in the fridge for 1 hour or overnight to soak up the milk.
9. While the cake is soaking, whip the heavy cream, sugar and vanilla until it forms stiff peaks and top off the cake.
10. Sprinkle cinnamon or fresh strawberries on top and enjoy!