Mexican Tres Leches Cake

• For cake: 200g flour, 1.5 tsp baking powder, 5 large eggs separated, 200g sugar, 1 tsp vanilla, 80ml whole milk
• For tres leches soak: 400ml sweetened condensed milk, 400ml evaporated milk, 200ml whole milk
• For topping: 400ml heavy cream, 3 tbsp sugar, 1 tsp vanilla
• Fresh strawberries to serve

Instructions

1. 1

   Beat egg yolks with sugar until pale. Add vanilla and milk.

2. 2

   Fold in flour and baking powder.

3. 3

   Beat egg whites to stiff peaks. Fold into batter.

4. 4

   Bake in a 23x33cm pan at 175°C for 25 minutes.

5. 5

   While warm, poke all over with a fork. Pour tres leches mixture slowly over the cake.

6. 6

   Refrigerate 4+ hours or overnight.

7. 7

   Top with whipped cream and strawberries before serving.

Tags