Ingredients
Cake
- 1 cup sugar
- 5 eggs, separated
- ⅓ cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1½ teaspoons baking powder
Tres Leches mixture
- 12 ounce can evaporated milk
- 14 ounce sweetened and condensed milk
- ½ cup whole milk
Topping
- 1 cup whipping cream
- 2 tablespoons powder sugar
- garnish with cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease and flour 9 inch round cake pan.
- In a medium bowl combine egg yolks with ¾ cup sugar and beat until light in color and doubled in volume. Add milk, vanilla, flour, and baking powder. Stir until well combined.
- In a small bowl beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.
- Bake at 350 degrees F for 45 to 50 minutes or until cake springs back to the touch and the toothpick comes out clean.
- Using a knife, carefully loosen edges of cake from the pan. Invert cake onto a wire rack. Flip cake again so it cool right side up. Let cake cool for 15 minutes.
- In a small mixing bowl combine Tres Leches ingredients and whisk together. Using a fork, poke holes all over the top of the cake. Place cake on a rimmed dish and slowly pour tress leches mixture over the top of the cake letting it soak in as you go.
- Refrigerate for it least 1 hour. In small bowl whip cream until thickened. Fold in powdered sugar. Spread whipping cream over cake and sprinkle with cinnamon.
Source Recipes : -Here-
