Tres Leches Cake

Ingredients

Cake

• 5 eggs (large, room temperature, separated)
• 200 g caster sugar (divided: 150 g for the whites, 50 g for the yolks)
• 80 ml whole milk
• 1 teaspoon vanilla extract
• 200 g plain flour
• 1 ½ teaspoons baking powder
• A pinch of salt
• 30 g unsalted butter (melted, for greasing the tin)

Tres leches soak

• 1 (410 g) tin evaporated milk
• 1 (397 g) tin sweetened condensed milk
• 250 ml double cream
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum (optional, traditional)

Topping

• 300 ml double cream (cold)
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (for dusting)
• Fresh strawberries (or other berries to serve, optional)

Method

Stage 1 - Prep the tin and oven

1. Heat oven to 175°C (155°C fan).
2. Brush a 22 x 28 cm rectangular tin (or 22 cm square deep tin) with melted butter.
3. Line the base with baking paper.

Stage 2 - Whisk the egg whites

1. In a clean grease-free bowl, whisk egg whites to soft peaks.
2. Add the 150 g sugar gradually (1 tablespoon at a time), whisking, until you have stiff glossy meringue.

Stage 3 - Whisk the egg yolks

1. In a separate bowl, whisk yolks with the 50 g sugar until pale and thick (3-4 minutes by hand or 2 minutes with electric beaters).
2. Whisk in the milk and vanilla.

Stage 4 - Combine

1. Sift the flour, baking powder and salt over the yolk mixture; gently fold in with a spatula - don't overwork.
2. Fold in a third of the meringue to lighten the batter.
3. Fold in the remaining meringue in two additions, using a large spatula in a lifting / cutting motion. The batter should stay airy.

Stage 5 - Bake

1. Pour into the prepared tin; smooth the top.
2. Bake 25-30 minutes until the top is gold, the edges have pulled slightly from the tin, and a skewer comes out clean.
3. Don't open the oven during the first 20 minutes - it can collapse the sponge.

Stage 6 - Prep the soak

1. While the cake bakes, whisk the evaporated milk, condensed milk, double cream, vanilla and rum (if using) in a measuring jug.

Stage 7 - Soak

1. As soon as the cake comes out of the oven (still in the tin), prick the top all over with a skewer or fork - make lots of holes, top to bottom.
2. Slowly pour the milk mixture over the warm cake.
3. The cake drinks the milk in stages; pour about a third at a time, waiting 1 minute between additions, until you've added all of it.
4. Most of the milk will be absorbed; a small puddle at the base is fine.
5. Cool to room temperature, then cover with cling film.
6. Refrigerate at least 4 hours, ideally overnight.

Stage 8 - Whipped cream topping

1. Whip cold double cream with icing sugar and vanilla to soft-medium peaks (don't over-whip; it'll separate when spread).
2. Spread evenly over the chilled cake.

Stage 9 - Finish and serve

1. Dust the top with a thin layer of ground cinnamon (a sieve gives an even dusting).
2. If using berries, scatter on top.
3. Slice into 12 rectangles.
4. Serve cold.