Ingredients

• For the cake:
• 1 cup and 2 tbsp - cake flour (or use 1 cup all-purpose flour/maida)
• 1.5 tsps - baking powder
• 1/4 tsp - salt
• 5 - whole eggs, separated
• 1 cup - sugar, sifted
• 1 tsp - vanilla
• 1/3 cup - milk
• 1 can - evaporated milk
• 1 can - sweetened, condensed milk
• 1/4 cup - heavy cream
• For the icing:
• 1 pint - heavy cream for whipping
• 3 tbsps - sugar

How to Make Tres leches cake

• Preheat oven to 350 degrees F.
• Butter a 9 x 13 inch pan liberally until coated.
• Sift and combine flour, baking powder, and salt in a large bowl.
• Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
• Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat egg whites on high speed until soft peaks form.
• With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
• Fold egg white mixture into the batter very gently until just combined.
• Pour into prepared pan and spread to even out the surface.
• Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.
• Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
• When cake is cool, pierce the surface with a fork several times.
• Slowly drizzle all but about 1 cup of the milk mixture - try to get as much around the edges of the cake as you can.
• Allow the cake to absorb the milk mixture for 30 minutes.
• If you find that it's very soggy in spite of not pouring in all the milk mixture, let it sit in the fridge for some time.
• To ice the cake, whip 1 pint heavy cream with 3 tbsps of sugar until it is thick and spreadable.
• Spread over the surface of the cake.
• Recipe Courtesy: http://chefinyou.com/