Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted
  • 1 ½ tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 5 Large Eggs, separated
  • 1 cup Granulated Sugar, divided
  • ¼ cup Whole Milk, room temperature
  • 1 tsp Pure Vanilla Extract (for sponge)
  • 4 Tbsp Unsalted Butter, melted and cooled
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 (12 oz) can Evaporated Milk
  • ½ cup Heavy Cream (Double Cream, for soak)
  • 2 cups Heavy Cream (Double Cream, for topping)
  • ¼ cup Confectioners’ (Icing) Sugar, sifted
  • 1 tsp Pure Vanilla Extract (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour the 9x13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using a clean, dry bowl, whip the 5 egg whites until soft peaks form. Gradually add the ¼ cup of reserved granulated sugar and continue whipping until stiff, glossy peaks are achieved. Set aside.
  4. In the mixer bowl, cream the remaining ¾ cup granulated sugar with the egg yolks until pale yellow and thick (ribbon stage). Beat in the vanilla and whole milk.
  5. Reduce mixer speed to low and gradually add the dry ingredients until just combined. Gently fold in the melted, cooled butter.
  6. Using a rubber spatula, gently fold the meringue (whisked egg whites) into the batter in three separate additions, taking care not to deflate the air. Stop folding as soon as no white streaks remain.
  7. Pour the batter into the prepared dish. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the pan for 20 minutes on a wire rack.
  8. While the cake is still warm, use a fork or skewer to pierce holes deeply and evenly across the entire surface to prepare the sponge for the Tres Leches soak.
  9. In a jug, whisk together the sweetened condensed milk, evaporated milk, and ½ cup heavy cream until fully incorporated.
  10. Slowly and evenly pour the milk mixture over the entire surface of the cake, ensuring the edges are well saturated.
  11. Cover the dish tightly and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the Tres Leches Cake to become truly saturated and uniformly moist.
  12. Just before serving, combine the 2 cups cold heavy cream, confectioners’ sugar, and vanilla in a stand mixer. Whip until firm peaks form.
  13. Spread the whipped cream evenly over the chilled, soaked cake.
  14. Dust lightly with cinnamon or garnish with fresh berries if desired. Cut into squares and serve immediately.