Sponge cake soaked in three milks. Light sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream, topped with whipped cream. The ultimate make-ahead celebration cake.
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12 items
Preheat oven to 180°C (350°F). Grease and flour 9x13 inch baking pan
Sift together flour, baking powder, and salt. Set aside
Beat egg yolks with 150g sugar on high speed for 5 minutes until pale and thick. Mix in milk and vanilla
Gently fold flour mixture into egg yolk mixture until just combined. Don't overmix
In separate clean bowl, beat egg whites on medium speed until form. Gradually add remaining 50g sugar and beat until form
Gently fold egg whites into batter in three additions, being careful not to deflate. Batter should be light and fluffy
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until golden and toothpick comes out clean
Let cake cool in pan for 10 minutes. While still warm, poke holes all over top with fork or skewer, going about halfway down
Make tres leches mixture - Whisk together evaporated milk, condensed milk, and 240ml heavy cream until well combined
Slowly pour milk mixture over entire surface of warm cake, a little at a time, allowing it to soak in. Use all the liquid. Cover and refrigerate for at least 4 hours or overnight
Before serving, with powdered sugar until form. Spread over chilled cake
Dust lightly with cinnamon if desired. Keep refrigerated until serving
