Tres Leches

Instructions

1. 1 Preheat the oven to 175C and grease a 23x33cm baking pan. Sift together the flour and baking powder in a bowl. Beat the egg yolks with three-quarters of the sugar until pale, thick, and ribbon-like, about five minutes.
2. 2 In a separate clean bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar and continue whipping to stiff glossy peaks. This meringue gives the sponge its essential light and airy structure.
3. 3 Fold the flour mixture into the egg yolk batter alternating with the whole milk, mixing gently until just combined. Then fold in the whipped egg whites in three additions, being careful not to deflate the batter.
4. 4 Pour the batter into the prepared pan and spread evenly. Bake for twenty-five to thirty minutes until the sponge springs back when touched and a toothpick inserted in the centre comes out clean. Cool in the pan for ten minutes.
5. 5 Whisk together the condensed milk, evaporated milk, and one cup of heavy cream with the vanilla extract. Pierce the cooled cake all over with a fork, then pour the three-milk mixture slowly and evenly over the entire surface.
6. 6 Cover the soaked cake with plastic wrap and refrigerate for at least four hours, preferably overnight. The sponge should absorb most of the milk mixture, becoming incredibly moist and dense while remaining structurally intact.
7. 7 Whip the two cups of heavy cream with the powdered sugar to medium-stiff peaks. Spread the whipped cream generously over the top of the chilled soaked cake, creating decorative swirls with the back of a spoon.
8. 8 Dust the top with ground cinnamon and slice into squares to serve. Keep refrigerated and serve cold. The cake tastes even better on the second day after the three milks have fully penetrated every layer of the sponge.