Classic Tres Leches Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   Separate the eggs. In a large bowl, beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and 1 teaspoon of vanilla extract.

4. 4

   Gently fold the flour mixture into the yolk mixture until just combined.

5. 5

   In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are stiff but not dry.

6. 6

   Gently fold the egg whites into the batter, being careful not to deflate them.

7. 7

   Pour the batter into the prepared baking dish and spread it out evenly.

8. 8

   Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool completely in the pan on a wire rack.

10. 10

    In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.

11. 11

    Once the cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, allowing it to soak in.

12. 12

    In a large bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form.

13. 13

    Spread the whipped cream over the top of the cake.

14. 14

    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.