Tres Leches Cake
A light, butter-free sponge cake soaked overnight in a mixture of evaporated milk, condensed milk, and whole milk, then topped with whipped cream - the sponge's airy, egg-based structure (built like an angel food cake rather than a rich butter cake) is exactly what lets it soak up so much of the three-milk mixture without turning to mush.
⏱ 60 min🍽 12 servings
dessertvegetarianbaking
Ingredients
- •1 1/2 cups flour
- •1 tsp baking powder
- •1/4 tsp salt
- •5 eggs, separated
- •1 cup sugar
- •1/3 cup milk
- •1 tsp vanilla extract
- •1 can (12 oz) evaporated milk
- •1 can (14 oz) condensed milk
- •1 cup whole milk (for soaking)
- •1 1/2 cups heavy cream
- •3 tbsp powdered sugar
Steps
- 1.Preheat the oven to 350°F and grease a 9x13-inch baking dish. Whisk together the flour, baking powder, and salt in a bowl.
- 2.Beat the egg whites to soft peaks, then gradually add half the sugar, beating until stiff and glossy.
- 3.In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick, then mix in the 1/3 cup milk and vanilla.
- 4.Fold the flour mixture into the yolk mixture, then gently fold in the beaten egg whites in two batches, being careful not to deflate the batter - this airy, whipped-egg structure, built without any butter or oil, is what lets the finished cake soak up so much liquid later without collapsing.
- 5.Pour the batter into the prepared dish and bake for 25-30 minutes, until a toothpick comes out clean. Let cool completely.
- 6.Whisk together the evaporated milk, condensed milk, and the 1 cup of whole milk. Poke holes all over the cooled cake with a fork or skewer, then slowly pour the milk mixture evenly over the top, letting it soak in as you go.