- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature, divided
- 2 teaspoons vanilla
- 6 large eggs, separated, room temperature
- 1 1/4 cups sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) can evaporated milk
- 1 1/2 cups heavy cream
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup.
- Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates).
- Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes.
- Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork.
- Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours.
- Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.
03/19/2017
recipepes.com
Tres Leches Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
