Description
A recipe for 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
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
- 2 tablespoons 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 1/2 cup of the granulated sugar until pale and thick. Stir in the vanilla extract.
- 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 peaks form.
- Gently fold the flour mixture into the egg yolk mixture in three additions, alternating with the whole milk. Mix until just combined.
- Fold the beaten egg whites into the batter in two additions until no white streaks remain. Do not overmix.
- 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 and sweetened condensed milk 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 in the pan, allowing it to absorb the liquid.
- In a small bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled, soaked cake. Chill for at least 2 hours before serving.
Notes
- For best results, chill the cake overnight before serving.
- You can sprinkle cinnamon or fresh fruit on top of the whipped cream.
- 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: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
- Cholesterol: 120
Keywords: Tres Leches Cake, milk cake, sponge cake, Latin dessert, sweet cake