Tres Leches Cake (Sponge Soaked in Three Milks)

Sponge

• 150 g Plain flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 5 Egg, room temperature
• 180 g Caster sugar
• 2 tsp Vanilla extract

Three-milk soak

• 250 ml Whole milk
• 300 ml Evaporated milk
• 250 ml Sweetened condensed milk
• 1 tsp Ground cinnamon

Topping

• 400 ml Double cream, well chilled
• 20 g Caster sugar
• 1 tsp Vanilla extract
• ½ tsp Ground cinnamon

1. Heat the oven to 170°C (340°F). Grease a cake tin and line the base if you like for easier lifting.
2. Whisk the flour, baking powder and salt together in a bowl. Set aside while you whip the eggs.
3. In a large bowl, beat the eggs with the sugar for 6 to 8 minutes until very pale, thick and ribboning. Beat in the vanilla.
4. Sift the dry ingredients over the egg mixture in two additions, folding gently each time until no floury streaks remain. Scrape into the tin and level the top.
5. Bake for 25 to 30 minutes until golden and springy, and a skewer comes out clean. Cool in the tin for 10 minutes, then turn out and cool completely.
6. Return the cooled cake to the tin (or a deep dish) and prick all over with a skewer. Whisk the whole milk, evaporated milk, sweetened condensed milk and cinnamon until smooth.
7. Pour the milk mixture over the cake slowly, letting it soak in between pours. Cover and chill for at least 2 hours so the cake absorbs the milks fully.
8. Whip the double cream with the sugar, vanilla and cinnamon to soft peaks. Spread over the chilled cake and serve cold in slices.

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