Tres Leches Cake

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan. In a large mixing bowl, beat 5 large egg yolks with ¾ cup granulated sugar on high speed for 3–4 minutes until the mixture is pale and thick. Mix in ⅓ cup whole milk and 1 teaspoon pure vanilla extract until well combined.

2. 2

   Gently fold in 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt until just combined. In a separate clean bowl, beat 5 large egg whites to soft peaks; gradually add the remaining ¼ cup sugar until stiff and glossy peaks form.

3. 3

   Carefully fold the beaten egg whites into the batter in three additions, ensuring not to deflate the mixture. Pour the batter into the prepared baking pan and bake for 25–30 minutes until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.

4. 4

   While the cake is still hot, poke holes all over the surface with a fork or skewer, spacing them about ½ inch apart. In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1 cup heavy cream.

5. 5

   Slowly pour the three-milk mixture evenly over the entire cake — it may seem like too much liquid, but the cake will absorb it all. Refrigerate uncovered for a minimum of 2 hours, but overnight is best for optimal soaking.

6. 6

   Before serving, beat 2 cups heavy cream with 3 tablespoons powdered sugar to stiff peaks. Spread the whipped cream evenly over the soaked cake and dust with ground cinnamon for garnish. Keep refrigerated until ready to serve.