Tres Leches Cake

Method9 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9 × 13-inch cake pan, then line the bottom with parchment cut to fit. Separate all 9 eggs into clean bowls, keeping the whites free of yolk.

   Uses All 9 eggs, separated into whites and yolks · Butter for greasing the 9 × 13-inch pan

2. 2

   Step 2: Beat the egg whites from step 1 on medium-high speed for about 4–5 minutes, until they form soft peaks. Gradually add all 1 cup granulated sugar and keep beating until stiff peaks form. Transfer the mixture to a large mixing bowl.

   Uses All 9 egg whites from step 1 · All 1 cup granulated sugar

3. 3

   Step 3: Rinse the mixer bowl and whisk, drain and dry them. Beat all the egg yolks from step 1 on medium-high speed for about 5–6 minutes, until pale, creamy and fluffy. Add the 1 tablespoon vanilla extract for the cake and beat for another minute.

   Uses All 9 egg yolks from step 1 · All 1 tablespoon cake vanilla extract · Water to rinse the mixer bowl and whisk, drained

4. 4

   Step 4: Gently fold the yolk mixture from step 3 into the egg-white mixture from step 2 with a spatula, preserving as much volume as possible. Fold in all 2 cups flour a little at a time, scraping the bowl until no dry flour remains.

   Uses All the stiff egg-white mixture from step 2 · All the vanilla egg-yolk mixture from step 3 · All 2 cups all-purpose flour

5. 5

   Step 5: Pour all the batter into the prepared pan. Bake for about 22–25 minutes, checking from 22 minutes, until the top is golden and springy and a toothpick inserted in the centre comes out clean or slightly moist, never wet with batter. Remove from the oven.

   Check the cake · 22 minUses All the batter from step 4

6. 6

   Step 6: Let the cake cool completely. Invert it onto a platter, remove the parchment, then use a second platter to turn it right-side up again. Use a serving platter large enough to contain the cake and all the milk sauce. Poke holes with a fork all over the cake, including the edges, reaching down through the sponge.

   Uses The whole baked cake from step 5

7. 7

   Step 7: Mix the entire can of sweetened condensed milk, entire can of evaporated milk, 1 cup whole milk and the separate 1 tablespoon vanilla extract for the sauce. Slowly pour all the sauce over the cooled cake, covering the centre and edges and letting it soak into the holes. The serving platter will catch any sauce that pools around the cake.

   Uses The whole cooled, pierced cake from step 6 · All the 14-ounce can sweetened condensed milk · All the 12-ounce can evaporated milk · All 1 cup whole milk · All 1 tablespoon sauce vanilla extract

8. 8

   Step 8: Beat all 2 cups heavy whipping cream with the ¼ cup confectioners' sugar on medium-high speed for about 1–2 minutes, until stiff peaks form. Spread the whipped cream over the milk-soaked cake.

   Uses The whole cake with its milk sauce from step 7 · All 2 cups heavy whipping cream · All ¼ cup confectioners' sugar

9. 9

   Step 9: Refrigerate the topped cake for at least 1 hour so it chills and absorbs the sauce. Keep it refrigerated until serving. Cut into 10–12 pieces.

   Chill the cake · 60 minUses The whole topped cake from step 8