Tres leches cake

Name: Tres leches cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Ingredients: 190 g Plain flour; 8 g Baking powder; 1 g Salt; 5 Eggs, separated; 200 g Caster sugar; 80 ml Milk; 5 ml Vanilla extract; 397 g Condensed milk; 410 g Evaporated milk; 120 ml Double cream; 300 ml Double cream; 25 g Icing sugar; 1 g Ground cinnamon; 200 g Strawberries, sliced

A light sponge soaked in three kinds of milk until it's meltingly moist, then topped with whipped cream and a dusting of cinnamon. Hugely popular across Mexico and Latin America for birthdays and celebrations.

Ingredients

190 g Plain flour
8 g Baking powder
1 g Salt
5 Eggs, separated
200 g Caster sugar
80 ml Milk
5 ml Vanilla extract
397 g Condensed milk
410 g Evaporated milk
120 ml Double cream
300 ml Double cream
25 g Icing sugar
1 g Ground cinnamon
200 g Strawberries, sliced

Method

Heat the oven to 180°C (160°C fan). Grease and line a 23 × 33cm baking tin.
Mix the flour, baking powder and salt. In another bowl whisk the egg yolks with 150g of the sugar until pale and thick, then whisk in the milk and vanilla and fold in the flour mixture.
Whisk the egg whites to soft peaks, add the remaining 50g sugar and whisk until glossy. Fold into the batter in three goes, gently, so you keep the air in.
Spread into the tin and bake until golden and a skewer comes out clean.
Whisk together the condensed milk, evaporated milk and 120ml cream. Prick the warm cake all over with a fork and slowly pour over the milks, letting each pour sink in. Cool, then chill for at least 4 hours.
Whip the 300ml cream with the icing sugar to soft peaks, spread over the cake, dust with cinnamon and finish with strawberries. Serve cold, in squares.