Of all the fun holidays that we make special themed treats for as food bloggers, Cinco de Mayo may be my favorite. I’m not one to go crazy on the actual day, but any day where I have an excuse to drink a margarita and eat Mexican food is a holiday worth celebrating. I’m such a sucker for Mexican food and the desserts have become a weakness in the last few years as well. Churros, Dulce de Leche anything, and this, Tres Leches Cake, have me over the moon.
It also doesn’t hurt that I have a dear friend Dilia who happens to be Mexican, and loved the idea of coming over to help me bake something traditional and delicious. She’s the best company and actually just went ahead and washed all my dishes while I photographed this cake. I would like her in my kitchen all the time please!
Anyway, I love love tres leches cake, and have been dreaming of it since I had a to die for piece in Costa Rica for our honeymoon. It’s just dripping with the sweetest milk which makes the cake so perfectly textured and delicious. A hint of rum adds a wonderful kick, but it’s equally good without!
The sponge cake recipe only has four ingredients, and yet is by far the only semi-challenging part of this recipe. After it comes out of the oven it’s only a matter a time before you’re drenching the cake with the leche goodness and slathering it with whipped cream and cinnamon. Easy peasy!
This weekend I couldn’t be more excited to be attending King Arthur Flour’s annual “Blog & Bake” up in Vermont. I get to meet a dozen new bloggers including Brandy who I get to road trip up with early Sunday morning!! Stay tuned for any shenanigans via Instagram, and you can expect a full recap next week! Have a wonderful weekend!
For the cake:
- 4 eggs, room temperature, separated
- 3/4 cup cake flour
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
For the leches:
- 1 12 oz. can evaporated milk
- 1 14 oz. can sweetened condensed milk
- 1/2 cup whole milk
- 1-2 tablespoons rum, optional
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Preheat the oven to 350°F- and position a rack in the middle of the oven. Generously butter the inside and sides of a 8 or 9 inch round cake pan and line with a parchment round. Sprinkle lightly with flour- set aside.
- Sift the cake flour, and set aside.
- In a large mixing bowl, combine the egg yolks and 1/2 cup of the sugar. Use a large whisk to vigorously beat the yolks and sugar until they are pale, thick and creamy. (About 5 minutes.) Stir in the vanilla extract.
- In a very clean stand mixer bowl or a large mixing bowl, add the egg whites. Fit the mixer with the whisk attachment. Beat on medium high speed until soft peaks form. With the mixer running- gradually add the sugar. Continue to beat until stiff peaks form.
- Using a rubber spatula, pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Add half of the flour and continue to gently fold, being careful to not deflate the egg whites. Repeat with another third of egg whites, the rest of the flour, and the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
- Pour the batter into the prepared pan. Bake for 20-30 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
- Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Peel off the parchment, then flip the cake right side up so it can cool.
- In a glass measuring cup or bowl, stir together the 3 milks and rum if using. When the cake has cooled for about 15-20 minutes. Use a fork to make holes all around the top of the cake for maximum milk-soakage.
- Place the cake on a large rimmed plate or cake stand. Pour the milk mixture over the cake slowly, letting it soak in before adding more. Make sure to get all around the edges and sides, spooning spilled-over milk back onto the top if necessary. You may not need all the milk, but continue to really drench the cake until you think it's evenly soaked.
- Chill in the fridge for minimum of one hour.
- Whip cream in a chilled bowl and fold in the powdered sugar. Spoon the cream over the chilled cake and top with cinnamon.
Sponge Cake Recipe from: Williams Sonoma
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g