Ingredients
Equipment
Method
- Prepare the Sponge: Preheat the oven to 350°F and grease a 9×13-inch cake pan with butter or oil spray.
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a small bowl, then set aside.
- Separate the Eggs: Place the egg whites in a large bowl or the bowl of a stand mixer, and put the yolks in a separate large bowl.
- Whip the Yolks: Add ¾ of the granulated sugar to the egg yolks and whisk until the mixture becomes pale, fluffy, foamy, and falls from the whisk in ribbons, reaching the ribbon stage.
- Add Milk Vanilla: Mix the whole milk and vanilla extract into the yolk mixture until incorporated.
- Add the Flour: Add the prepared flour mixture to the yolk batter and mix just until combined, then set the batter aside.
- Whip the Egg Whites: Using an electric mixer on medium-high speed, beat the egg whites with the remaining ¼ cup sugar for 2 to 4 minutes, until they form firm, stiff peaks that hold their shape when the bowl is tilted.
- Fold in the First Portion: Add half of the whipped egg-white mixture to the yolk batter and gently fold it in with a spatula until incorporated.
- Finish the Batter: Fold in the remaining egg-white mixture until the batter is smooth, light, and very fluffy.
- Fill the Pan: Transfer the airy batter to the prepared 9×13-inch pan and use a spatula to spread it into an even layer.
- Bake the Cake: Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Release the Cake: Immediately after removing the cake from the oven, run a spatula around the edges to loosen it from the pan, allowing it to release naturally as it cools and shrinks.
- Cool the Sponge: Let the cake cool for at least 30 minutes.
- Pierce the Cake: Prick the entire top surface of the cooled cake with a fork so the milk mixture can penetrate the sponge.
- Prepare the Milk Mixture: Pour the evaporated milk, sweetened condensed milk, and heavy cream into a large spouted measuring cup or bowl, then whisk thoroughly until fully combined.
- Soak the Cake: Slowly pour the three-milk mixture evenly over the entire cake, allowing it to soak into the sponge.
- Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least a few hours; overnight resting is preferred.
- Whip the Cream: Place the heavy whipping cream and powdered sugar in a stand mixer bowl or large mixing bowl, then whip with a mixer on medium speed for about 4 minutes, or until soft peaks form.
- Flavor the Cream: Add the vanilla extract and mix until incorporated.
- Top with Whipped Cream: Spread the whipped cream evenly over the chilled cake with a spatula, or transfer it to a piping bag and pipe it over the surface.
- Add Cinnamon: Lightly sprinkle the cinnamon over the whipped topping, preferably using a small sifter for an even finish.
Alternative Meringue Frosting
- Prepare the Double Boiler: Fill a small pot with about 2 inches of water and bring it to a gentle simmer over medium heat.
- Combine Meringue Ingredients: Place the egg whites, granulated sugar, cream of tartar, and salt in a large glass bowl and whisk them together.
- Heat the Mixture: Set the glass bowl over the simmering water to create a double boiler, then continue whisking until the mixture reaches 140°F and the sugar has completely dissolved.
- Remove from Heat: Take the bowl away from the double boiler once the mixture reaches the required temperature and the sugar has melted.
- Whip the Meringue: Whip the mixture with a hand mixer in the same bowl, or transfer it to a stand mixer fitted with a whisk attachment, and beat for about 10 to 15 minutes until thick, glossy, elastic, and capable of holding stiff peaks.
- Add Vanilla: Mix in the vanilla extract until fully incorporated.
- Frost the Cake: Transfer the meringue to a piping bag and pipe it over the cake, or spread it evenly across the surface with a spatula.
- Create Waves: Use a spoon to form decorative waves in the meringue.
- Toast the Frosting: Use a kitchen torch to toast the meringue, or place the cake under the broiler for 1 to 2 minutes.
Storage
- Refrigerate the Cake: Keep the Tres Leches Cake covered in the refrigerator and use within 4 days.
Notes
- For the lightest sponge, whip the egg yolks to a clear ribbon stage and the egg whites to firm, stiff peaks before folding them together.
- Fold the meringue gently into the yolk batter to preserve as much of its airy texture as possible.
- Run a spatula around the cake edges soon after baking to help prevent the shrinking cake from sticking to the pan.
- Allow the cake to cool for at least 30 minutes before piercing it and adding the milk mixture.
- Refrigerate the soaked cake for at least a few hours; an overnight rest gives the milk mixture more time to settle into the sponge.
- If using whipped cream, cinnamon can be dusted evenly over the top with a small sifter.
- The Swiss-style meringue provides an alternative to whipped cream and can be lightly toasted for a decorative finish.
- For stabilized whipped cream, the original recipe suggests dissolving 1 teaspoon unflavored gelatin in 1 tablespoon hot water, then adding it after the cream reaches soft peaks.
- Strawberries or other berries can be used as a fresh topping.
- Store the finished cake covered in the refrigerator for up to 4 days.