Description
A moist sponge cake soaked in three types of milk.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick. Beat in the whole milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Once the cake is out of the oven, poke holes all over the top surface using a fork or skewer.
- Slowly pour the milk mixture evenly over the warm cake. Let the cake cool completely at room temperature, then refrigerate for at least 3 hours, or preferably overnight, to allow the cake to absorb the liquid.
- Before serving, top with whipped cream (if desired) and dust lightly with powdered sugar.
Notes
- For best results, use a 9×13 inch metal pan.
- Make sure the egg whites are beaten to stiff peaks for a light cake texture.
- The longer the cake soaks in the refrigerator, the moister it becomes.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 8
- Cholesterol: 120
Keywords: Tres Leches Cake, three milk cake, sponge cake, soaked cake, Latin dessert