Tres Leches Cake

Ingredients

• all-purpose flour1 cup
• baking powder1 1/2 tsp
• fine sea salt1/4 tsp
• large eggs5, separated
• granulated sugar1 cup, divided
• whole milk1/3 cup, plus 1 cup for soak
• vanilla extract1 tsp
• evaporated milk1 can (12 oz)
• sweetened condensed milk1 can (14 oz)
• heavy cream1 1/2 cups, very cold
• powdered sugar2 tbsp
• ground cinnamonfor dusting

Steps

1. 1

   Prepare oven and mix dry ingredients.

   Heat the oven to 350°F (175°C) and butter a 9-inch square baking dish. Whisk the flour, baking powder, and salt in a bowl.

2. 2

   Beat yolks with sugar and add milk and vanilla.

   Beat the egg yolks with 3/4 cup sugar on high until pale and ribbony, about 3 minutes. Beat in the 1/3 cup milk and the vanilla.

3. 3

   Whip egg whites to stiff peaks.

   In a clean bowl, whip the egg whites to soft peaks, then rain in the remaining 1/4 cup sugar and beat to stiff, glossy peaks.

4. 4

   Fold mixtures and bake the cake.

   Fold the yolk mixture into the flour, then fold in the whites in three additions until no streaks remain. Scrape into the prepared dish and bake until golden and springy, 28-32 minutes.

5. 5

   Cool cake and soak with milks.

   Cool the cake 15 minutes. Whisk the evaporated milk, condensed milk, and remaining 1 cup whole milk in a pitcher. Poke the cake all over with a fork and pour the milks slowly over the whole surface.

6. 6

   Refrigerate cake to soak.

   Refrigerate at least 4 hours, ideally overnight, so the cake drinks in every drop.

7. 7

   Whip cream and finish the cake.

   Whip the cold heavy cream with the powdered sugar to soft peaks. Spread thickly over the cake and dust with cinnamon. Cut into squares to serve.