For the Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
6 eggs, yolks separated from whites
1 1/2 Tbsp. vanilla extract
Instructions
Preheat your oven to 350°F. Grease a 9x13-inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
Separate the egg yolks from the whites, placing the whites in a large mixing bowl. Beat the egg whites until they begin to foam, then gradually add 3/4 cup of the sugar. Continue beating until stiff, glossy peaks form. Set aside.
In a separate bowl, beat the egg yolks with the remaining 3/4 cup sugar and vanilla extract until the mixture becomes very pale and thick, about 3–4 minutes. If you’re using a hand mixer, stop occasionally to scrape down the sides of the bowl.
Gradually add the flour mixture to the egg yolk mixture, mixing just until incorporated. The batter will be fairly thick.
Add about one-third of the whipped egg whites to the batter and gently fold them in to lighten the mixture. Add the remaining egg whites in two additions, folding gently after each addition until no large streaks of egg white remain. Be careful not to overmix—you want to preserve as much air as possible.
Pour the batter into the prepared 9x13-inch pan and gently smooth the top. Bake for approximately 30–35 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the tres leches mixture.
For the Milk Mixture
2 cans evaporated milk
1 can sweetened condensed milk
1 cup heavy whipping cream
In a large measuring cup or bowl, combine the evaporated milk, sweetened condensed milk, and heavy whipping cream. Whisk well to make sure the condensed milk is completely incorporated.
Once the cake has cooled completely, use a fork to prick holes all over the surface of the cake. This will create little channels for the milk mixture to seep into the sponge.
Slowly pour the milk mixture over the entire cake, making sure to get all the way to the edges. Give the milk a little time to absorb as you pour rather than adding it all at once. Once you’ve used all of the milk mixture, cover the cake and transfer it to the refrigerator to chill and allow the milk to fully soak into the cake.
For the Topping
1 cup heavy whipping cream
1/4 cup superfine or powdered sugar
In a large bowl, beat the heavy whipping cream and sugar on high speed until thick and fluffy. Spread the whipped cream evenly over the chilled cake.
Top with maraschino cherries, fresh strawberries, or simply enjoy it as is. Enjoy!
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