Tres Leches Cake (Milk-Soaked Sponge Cake)

Sponge

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

Three-milk soak and topping

• 350 ml Evaporated milk
• 397 g Sweetened condensed milk
• 600 ml Double cream
• 1 tsp Ground cinnamon

1. Heat the oven to 175°C (350°F). Lightly grease a cake pan (about 23 x 33 cm) and set aside.
2. Separate the eggs into two large mixing bowls. Whisk the yolks with 150 g of the caster sugar until very pale and thick, then whisk in the vanilla extract and whole milk.
3. In a separate bowl, whisk the egg whites with the fine sea salt to soft peaks. Gradually whisk in the remaining 30 g caster sugar and continue until glossy, firm peaks form.
4. Sift the plain flour and baking powder over the yolk mixture and fold gently until just combined. Fold in one third of the egg whites to loosen, then fold in the rest in two additions, keeping as much air as possible.
5. Scrape the batter into the prepared pan and level the top. Bake for 25 to 30 minutes, until golden and the centre springs back when lightly pressed.
6. Cool the cake in the pan for 15 minutes. Using a skewer, poke holes all over the surface, going right down to the base.
7. In a jug, whisk together the evaporated milk, sweetened condensed milk and 300 ml of the double cream until smooth. Slowly pour the mixture over the cake, letting it soak in between pours, then cover and chill for at least 2 hours.
8. Whisk the remaining 300 ml double cream to soft, billowy peaks. Spread over the chilled cake, then dust evenly with the ground cinnamon.
9. Slice and serve cold, spooning any extra milk from the pan over each portion if you like. Keep the cake chilled between servings.

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