Ingredients:
For the Cake:
- 6 large eggs (separated)
- 200g all-purpose flour
- 200g granulated sugar (divided)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 240ml heavy cream
For the Topping:
- 240ml heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh fruit (optional, e.g., strawberries, cherries, or kiwi slices)
Instructions:
Step 1: Prepare the Ingredients
- Preheat your oven to 180°C (350°F).
- Grease and flour a 9×13-inch baking dish.
- Separate the egg whites and yolks into two bowls.
Step 2: Make the Cake Batter
- In a large mixing bowl, beat the egg yolks with 100g of sugar until the mixture turns pale and creamy. Add the vanilla extract and mix well.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 100g of sugar and continue beating until stiff peaks form.
- Sift the flour, baking powder, and salt into the egg yolk mixture and gently fold to combine.
- Carefully fold the whipped egg whites into the batter in three additions, ensuring not to deflate the mixture.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
Step 4: Prepare the Milk Mixture
- In a medium bowl, whisk together the evaporated milk, condensed milk, and heavy cream until well combined.
- Poke holes all over the cooled cake using a fork or skewer.
- Slowly pour the milk mixture over the cake, allowing it to absorb completely. Refrigerate for at least 2 hours or overnight.
Step 5: Make the Whipped Topping
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake.
Step 6: Garnish and Serve
- Garnish with fresh fruit or a sprinkle of cinnamon for added flavour and presentation.
- Slice and serve chilled.
Nutritional Information (Per Serving, Based on 12 Servings):
- Calories: 330
- Protein: 7g
- Carbohydrates: 40g
- Sugar: 30g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 90mg
Tips for Success
- Use Room Temperature Ingredients: This helps ensure a smooth batter and even baking.
- Refrigerate Overnight: Letting the cake sit overnight enhances the flavour and allows the milk mixture to fully soak in.
- Customize the Topping: Add a sprinkle of cinnamon or a drizzle of caramel for extra flair.
- Serve Chilled: Tres Leches cake is best served cold for maximum flavour.
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