Tres Leches Cake

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

• 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
• 12 oz (1 can) evaporated milk
• 14 oz (1 can) sweetened condensed milk
• 1/4 cup whipping cream (from the pint below)
• 1 pint (16 oz) whipping cream (divided (1/4 cup for milk mixture))
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• ground cinnamon for sprinkling

👨‍🍳 Instructions

1. 1Preheat oven to 350F and grease a 9x13" baking pan with non-stick cooking spray.
2. 2Using 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.
3. 3Using the same mixer, beat the egg yolks and sugar until pale yellow.
4. 4Mix in the milk and vanilla.
5. 5Sift in the flour, baking powder, and salt. Stir until just combined.
6. 6Gently fold in the beaten egg whites, 1/3 third at a time, until combined. Pour the cake batter into the prepared pan.
7. 7Bake for 30 minutes or until golden on top and a toothpick inserted into the center comes out clean.
8. 8Let cool completely and poke holes all over the cake with a wooden skewer or fork.
9. 9Mix 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.
10. 10When 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.