Tres leches cake

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 175 °C. Lightly grease a 23 × 33 cm ovenproof serving dish at least 5 cm deep.

2. 02

   Beat the egg whites until foamy. Gradually add 75 g sugar and continue beating until the peaks are firm but still glossy.

3. 03

   In another bowl, beat the yolks with the remaining 75 g sugar until pale. Add the 80 ml milk and vanilla. Fold in the flour sifted with the baking powder and salt.

4. 04

   Fold in the egg whites in three additions. Pour into the dish and bake for 27 to 30 minutes, until a skewer comes out clean. Cool for 60 minutes.

5. 05

   Mix the condensed milk, evaporated milk, and 200 ml whole milk. Poke holes all over the sponge with a skewer and slowly pour on the milk mixture, allowing time for it to soak in. Cover and refrigerate for at least 4 hours.

6. 06

   Whip the cold cream with the powdered sugar to soft peaks. Spread over the cake and dust with cinnamon. Keep refrigerated and eat within 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.